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In the world of healthy eating, few dishes can match the visual appeal and nutritional value of stuffed bell peppers. Vibrant Veggie Delight Stuffed Bell Peppers are not just a feast for the eyes; they are a delicious way to incorporate a medley of vegetables into your meals. At a time when more individuals are seeking to embrace healthier lifestyles, this recipe stands out as a beacon of creativity and flavor.

EASY STUFFED BELL PEPPERS

Brighten up your dinner with these Vibrant Veggie Delight Stuffed Bell Peppers! Easy and packed with flavor, this recipe features bell peppers loaded with a savory mixture of quinoa, black beans, corn, and warming spices. Topped with melted cheese and garnished with fresh herbs, they make a beautiful and nutritious meal. Perfect for a weeknight dinner or meal prep, these colorful stuffed peppers are sure to please everyone's palate!
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Ingredients
  

4 large bell peppers (any color)

1 cup cooked quinoa (or rice)

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

1 cup corn kernels (fresh, frozen, or canned)

1 small red onion, diced

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon chili powder

1 cup diced tomatoes (fresh or canned)

1 cup shredded cheese (cheddar, Monterey Jack, or a blend)

Salt and pepper to taste

Fresh cilantro or parsley for garnish (optional)

Olive oil for sautéing

Instructions
 

Preheat your oven to 375°F (190°C).

    Cut the tops off the bell peppers and remove the seeds and membranes. Brush the outside with a little olive oil and place them upright in a baking dish.

      In a skillet over medium heat, add a splash of olive oil and sauté the diced red onion until translucent, about 3-4 minutes.

        Add the minced garlic to the skillet and sauté for an additional minute until fragrant.

          In a large mixing bowl, combine the cooked quinoa, black beans, corn, sautéed onion and garlic, diced tomatoes, ground cumin, chili powder, half of the shredded cheese, salt, and pepper. Mix well until all ingredients are evenly combined.

            Spoon the filling mixture generously into each of the prepared bell peppers, packing it down slightly.

              Sprinkle the remaining cheese on top of the stuffed peppers.

                Pour a small amount of water into the bottom of the baking dish (about 1/4 cup) to create steam during baking. This helps cook the peppers evenly.

                  Cover the baking dish with aluminum foil (shiny side down) to help retain moisture.

                    Bake in the preheated oven for 25 minutes, then remove the foil and bake for an additional 10-15 minutes until the peppers are tender and the cheese is bubbly and golden.

                      Once done, carefully remove from the oven and let them cool for a few minutes. Garnish with fresh cilantro or parsley if desired before serving.

                        Prep Time: 15 min | Total Time: 50 min | Servings: 4