Easy Stuffed Bell Peppers

Stuffed peppers have long captivated the hearts and palates of home cooks and food enthusiasts alike. Their vibrant colors and enticing aromas make them a visually stunning dish that is as enjoyable to prepare as it is to eat. These delightful creations serve as a versatile canvas for a variety of fillings, making them an ideal choice for any occasion, whether it’s a weeknight family dinner or a festive gathering with friends.

Discover the vibrant world of Colorful Delight Stuffed Peppers with this delicious and nutritious recipe. Perfect for any occasion, these stuffed peppers are packed with fresh vegetables, whole grains, and protein, making them a healthy choice for everyone. Quick to prepare and customizable based on your preferences, they can easily be stored for quick meals. Elevate your dinner table with this visually stunning dish that promises flavor and nourishment in every bite.

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Ingredients

4 large bell peppers (any color)

1 cup cooked quinoa (or rice)

1 cup black beans, drained and rinsed

1 cup corn (frozen or canned)

1 cup diced tomatoes (fresh or canned)

1 small onion, finely chopped

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon chili powder

Salt and pepper, to taste

1 cup shredded cheese (cheddar or mozzarella)

Fresh cilantro or parsley for garnish (optional)

Olive oil for sautéing

Instructions

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

Prepare the Peppers: Slice the tops off the bell peppers and remove the seeds and membranes. Drizzle the insides lightly with olive oil and place them upright in a baking dish.

Cook the Aromatics: In a large skillet over medium heat, add a splash of olive oil. Sauté the chopped onion until translucent, about 3-4 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.

Mix the Filling: In the same skillet, add the cooked quinoa (or rice), black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper. Stir to combine and let it cook for about 5 minutes, allowing the flavors to meld together.

Stuff the Peppers: Remove the skillet from heat. Stir in half of the shredded cheese into the filling mixture. Carefully spoon the mixture into each bell pepper, packing it down gently as you go. Top each stuffed pepper with the remaining cheese.

Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is bubbly and golden.

Serve: Once done, remove from the oven and let cool for a few minutes. Garnish with fresh cilantro or parsley if desired, then serve warm.

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