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Cheesy Quinoa Stuffed Bell Peppers are a vibrant and nutritious dish that brings together the goodness of fresh vegetables, wholesome grains, and delightful flavors. This recipe is perfect for anyone seeking a healthy vegetarian meal that is both satisfying and visually appealing. With their colorful presentation and rich taste, these stuffed peppers are not just a feast for the eyes; they are also a delicious way to incorporate more plant-based ingredients into your diet.

Stuffed Bell Peppers Treats

Discover the vibrant and nutritious Cheesy Quinoa Stuffed Bell Peppers, a delightful vegetarian meal that combines fresh vegetables, wholesome quinoa, and rich flavors. Perfect for family dinners or meal prep, these stuffed peppers are not just visually appealing but also packed with nutrients. With versatile customization options, they cater to various dietary preferences, making them a satisfying and healthy addition to your weeknight meals. Enjoy a balanced dish that celebrates plant-based goodness!
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Ingredients
  

4 large bell peppers (any color)

1 cup quinoa, rinsed and drained

2 cups vegetable broth

1 cup black beans, drained and rinsed

1 cup corn (frozen or fresh)

1 cup diced tomatoes (canned or fresh)

1 teaspoon cumin

1 teaspoon smoked paprika

1 teaspoon garlic powder

½ teaspoon onion powder

1 cup shredded cheese (mozzarella or cheddar)

2 tablespoons olive oil

Salt and pepper to taste

Fresh cilantro or parsley for garnish (optional)

Instructions
 

Prepare the Quinoa: In a medium saucepan, bring the vegetable broth to a boil. Add the rinsed quinoa, reduce to a simmer, cover, and cook for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Set aside.

    Preheat Oven: Preheat your oven to 375°F (190°C).

      Prep the Peppers: Cut the tops off the bell peppers and remove the seeds and ribs. Lightly brush the outside of the peppers with olive oil and place them in a baking dish.

        Make the Filling: In a large mixing bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, cumin, smoked paprika, garlic powder, onion powder, half of the shredded cheese, and season with salt and pepper to taste. Mix well.

          Stuff the Peppers: Spoon the filling into each bell pepper, packing it down gently. Top each filled pepper with the remaining shredded cheese.

            Bake the Peppers: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. After 25 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

              Serve: Carefully remove the stuffed peppers from the oven and let them cool slightly. Garnish with fresh cilantro or parsley if desired. Serve warm.

                Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 4 servings