EASY STUFFED BELL PEPPERS

Looking for a delicious and nutritious meal? Try these Easy Cheesy Stuffed Bell Peppers! Filled with quinoa, black beans, corn, and topped with gooey cheese, they are a colorful and satisfying dish perfect for any dietary preference. Easy to prepare, these stuffed peppers are loaded with vitamins and nutrients. Ideal for a family dinner or meal prep, they combine vibrant flavors and textures for a delightful experience. #StuffedPeppers #HealthyEating #VegetarianRecipes #MealPrep #EasyRecipes #CheesyDelight

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Ingredients

4 medium bell peppers (any color)

1 cup cooked quinoa (or rice)

1 cup black beans, drained and rinsed

1 cup corn (fresh, canned, or frozen)

1 cup cherry tomatoes, halved

1 teaspoon cumin

1 teaspoon chili powder

1 cup shredded cheddar cheese (or cheese of choice)

1 tablespoon olive oil

Salt and pepper to taste

Fresh cilantro or parsley for garnish (optional)

Instructions

Preheat your oven to 375°F (190°C).

Slice the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside with olive oil and place them upright in a baking dish.

In a large mixing bowl, combine the cooked quinoa, black beans, corn, cherry tomatoes, cumin, chili powder, half of the cheddar cheese, salt, and pepper. Mix until well combined.

Stuff each bell pepper with the quinoa mixture, packing it in gently but firmly.

Top each stuffed pepper with the remaining cheddar cheese.

Cover the baking dish with aluminum foil and bake for 25 minutes.

Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is bubbling and golden.

Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro or parsley, if desired, before serving.

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