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Stuffed bell peppers have captured the hearts and palates of food lovers around the globe. This dish has seen a rise in popularity due to its versatility and the myriad of flavors it can embody. Whether you're a meat lover, a vegetarian, or simply someone looking for a nutritious meal, stuffed bell peppers can satisfy any craving. They combine colorful bell peppers, hearty fillings, and a blend of spices to create a dish that’s not only satisfying but also visually appealing.

EASY STUFFED BELL PEPPERS

Discover the joy of cooking with these Savory Stuffed Bell Peppers! Perfect for any meal, this recipe features colorful bell peppers filled with a delicious mix of quinoa, black beans, corn, and tomatoes, seasoned with cumin and smoked paprika. Topped with melted cheese, they’re not only easy to make but also packed with flavor and nutrients. Bake to perfection and garnish with fresh herbs for an extra touch! Ideal for a wholesome family dinner or meal prep!
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Ingredients
  

4 large bell peppers (any color)

1 cup cooked quinoa (or rice)

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

1 cup corn (fresh, frozen, or canned)

1 cup diced tomatoes (fresh or canned)

1 teaspoon cumin

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

1 cup shredded cheese (cheddar, mozzarella, or a blend)

Fresh cilantro or parsley for garnish (optional)

Instructions
 

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

    Prepare the Peppers: Cut the tops off the bell peppers and remove the seeds and membranes. If needed, trim the bottoms slightly to make them stand upright.

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

        Stuff the Peppers: Generously spoon the filling into each bell pepper, pressing it down gently to pack it in.

          Top with Cheese: Sprinkle the shredded cheese on top of each stuffed pepper.

            Bake: Place the stuffed peppers upright in a baking dish. Pour a small amount of water (about 1/4 cup) into the bottom of the baking dish to help steam the peppers. Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden, and the peppers are tender.

              Serve: Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro or parsley, if desired. Serve warm with a side salad or your favorite dipping sauce.

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