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In the realm of healthy eating, few dishes can rival the vibrant and nutritious appeal of Zesty Stuffed Zucchini Bell Peppers. This delightful recipe not only tantalizes the taste buds with its bold flavors but also packs a nutritional punch that makes it an ideal choice for anyone looking to maintain a balanced diet. Whether you're preparing a quick weeknight dinner, a meal prep option for busy days, or a colorful centerpiece for a gathering, these stuffed vegetables offer versatility that can cater to various occasions.

Stuffed Zucchini Bell Peppers

Discover the vibrant flavors of Zesty Stuffed Zucchini Bell Peppers, a nutritious and delightful meal perfect for any occasion. This recipe combines fresh zucchini and bell peppers with a hearty filling of quinoa or rice, black beans, corn, and aromatic spices. Whether you prepare it for a quick weeknight dinner or a colorful gathering centerpiece, this dish is versatile and easy to customize for various dietary preferences. Enjoy the health benefits while indulging in deliciousness!
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Ingredients
  

4 medium zucchini, halved lengthwise and scooped out

2 large bell peppers (any color), halved and seeds removed

1 cup cooked quinoa or rice

1 can (15 oz) black beans, drained and rinsed

1 cup corn (fresh or frozen)

1 cup diced tomatoes (canned or fresh)

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

Salt and pepper to taste

1 cup shredded cheese (cheddar, or a blend)

2 tablespoons olive oil

Fresh cilantro or parsley for garnish (optional)

1 lime, cut into wedges (for serving)

Instructions
 

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

    Prepare Zucchini and Peppers: In a large pot, bring water to a boil. Lightly blanch the halved zucchini and bell peppers for 2-3 minutes until slightly tender. Remove and drain them well.

      Make the Filling: In a large bowl, combine the cooked quinoa or rice, black beans, corn, diced tomatoes, cumin, chili powder, smoked paprika, garlic powder, and half of the shredded cheese. Stir until everything is well mixed. Season with salt and pepper to taste.

        Stuff the Zucchini and Peppers: Use a spoon to fill each zucchini half and bell pepper half with the quinoa mixture. Make sure to pack them tightly.

          Arrange for Baking: Place the stuffed zucchini and bell peppers in a baking dish, cut side up. Drizzle olive oil over them for added moisture and flavor.

            Bake: Cover the dish with foil and bake in the preheated oven for 25-30 minutes. Remove the foil and sprinkle the remaining cheese on top. Bake uncovered for an additional 10-15 minutes, or until the cheese is melted and bubbly.

              Serve: Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro or parsley and serve with lime wedges on the side for an extra zing. Enjoy!

                Prep Time, Total Time, Servings: 15 mins | 1 hour | 4-6 servings