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Are you looking for a dish that’s not only visually appealing but also bursting with flavor and nutrition? Look no further than Vibrant Veggie Stuffed Bell Peppers. This delightful recipe brings together a medley of colorful bell peppers packed to the brim with a nutritious filling, making it a perfect option for both weeknight dinners and special occasions.

EASY STUFFED BELL PEPPERS

Discover the deliciousness of vibrant veggie stuffed bell peppers! This wholesome recipe combines quinoa, black beans, corn, and spices, all baked to perfection. It's a colorful and nutritious meal that’s easy to prepare and perfect for dinner! Simply hollow out your peppers, stuff them with a savory mixture, and top with cheese before baking. Garnish with fresh cilantro for a burst of flavor. Ideal for meal prep or a family dinner, enjoy this tasty and healthy dish!
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Ingredients
  

4 large bell peppers (any color)

1 cup quinoa (rinsed)

2 cups vegetable broth (or water)

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

1 cup corn (frozen or canned)

1 cup diced tomatoes (fresh or canned)

1 teaspoon cumin

1 teaspoon smoked paprika

½ teaspoon garlic powder

½ teaspoon onion powder

Salt and pepper to taste

1 cup shredded cheese (cheddar or mozzarella)

Fresh cilantro (for garnish)

Instructions
 

Prepare the Quinoa: In a saucepan, combine quinoa and vegetable broth (or water). Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and fluffy. Remove from heat and let sit, covered, for 5 minutes.

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

      Cut the Peppers: While the quinoa is cooking, slice the tops off the bell peppers and remove the seeds and membranes carefully.

        Mix the Filling: In a large bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Mix well until all ingredients are evenly incorporated.

          Stuff the Peppers: Using a spoon, generously fill each bell pepper with the quinoa mixture, packing it slightly to ensure the filling stays in place. Top each stuffed pepper with shredded cheese.

            Bake the Peppers: Place the stuffed peppers upright in a baking dish. Add a little vegetable broth or water to the base of the dish (about ½ cup) to create steam while they bake. Cover with aluminum foil and bake for 30 minutes.

              Broil for Golden Cheese: Remove the foil and switch the oven to broil. Broil for an additional 5-7 minutes, until the cheese is bubbly and golden brown.

                Garnish and Serve: Remove from the oven, let cool slightly, and garnish with fresh cilantro before serving.

                  Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 4