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Stuffed bell peppers are a timeless dish that brings together a medley of flavors, textures, and colors. This versatile recipe can serve as a hearty main course or a delightful side dish, making it a favorite in kitchens around the world. The "Heavenly Stuffed Bell Peppers Treats" recipe elevates this classic dish, offering a vibrant combination of wholesome ingredients that not only appeal to the taste buds but also provide a host of health benefits. As more individuals and families gravitate toward plant-based meals, this recipe stands out for its ability to cater to a variety of dietary preferences, ensuring that everyone can enjoy a delicious and nutritious meal.

Stuffed Bell Peppers Treats

Discover a colorful and nutritious meal with Heavenly Stuffed Bell Peppers Treats! This recipe combines vibrant bell peppers with a delicious filling of quinoa, black beans, fresh vegetables, and aromatic spices, making it both healthy and satisfying. Perfect for any occasion, these stuffed peppers cater to various dietary preferences. Whether served as a main course or a delightful side, they're sure to impress with their flavor and versatility. Enjoy a wholesome feast that looks as good as it tastes!
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Ingredients
  

4 large bell peppers (any color)

1 cup quinoa (or rice)

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

1 cup corn kernels (fresh or frozen)

1 cup cherry tomatoes, halved

1 tsp cumin powder

1 tsp smoked paprika

½ tsp garlic powder

½ cup shredded cheese (cheddar or Monterey Jack)

2 tbsp olive oil

Salt and pepper to taste

Fresh cilantro or parsley for garnish

Optional: ½ avocado, diced (for serving)

Instructions
 

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

    Prepare the Quinoa: Rinse the quinoa under cold water. In a medium saucepan, combine quinoa with 2 cups of water. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes or until quinoa is fluffy and water is absorbed. Set aside to cool.

      Prep the Bell Peppers: While the quinoa cooks, slice the tops off the bell peppers and gently remove the seeds and membranes. Lightly brush the outside of the peppers with olive oil and place them upright in a baking dish.

        Make the Filling: In a large mixing bowl, combine the cooked quinoa, black beans, corn, cherry tomatoes, cumin, smoked paprika, garlic powder, half of the shredded cheese, salt, and pepper. Mix until all ingredients are well combined.

          Stuff the Peppers: Spoon the quinoa mixture into the hollowed bell peppers, packing them lightly. Top with the remaining shredded cheese.

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

              Serve: Remove from the oven and let cool for a few minutes. Garnish with chopped cilantro or parsley. If desired, serve with diced avocado on the side.

                Prep Time, Total Time, Servings: 20 min | 55 min | 4 servings