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Bell peppers are the star of this dish, not only for their bright colors but also for their nutritional benefits. Available in a variety of hues—red, yellow, green, and orange—each color brings a slightly different flavor profile to the table. Red bell peppers are the sweetest, while green peppers have a more bitter taste. Yellow and orange peppers fall somewhere in between, offering a balanced sweetness that complements the stuffing beautifully.

Grilled Stuffed Bell Peppers

Experience a burst of vibrant flavors with Grilled Fiesta Stuffed Bell Peppers, the perfect dish for any occasion! This vegetarian delight combines protein-rich quinoa, hearty black beans, sweet corn, and a blend of spices for an unforgettable taste. With colorful bell peppers as a base, this dish is not just visually appealing but also packed with nutrients. Ideal for summer barbecues or healthy weeknight dinners, discover how to create a festive meal bursting with goodness and flavor!
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Ingredients
  

4 large bell peppers (any color)

1 cup quinoa, rinsed and drained

2 cups vegetable broth (or water)

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

1 cup corn (frozen or canned)

1 medium onion, finely chopped

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon chili powder

1 cup diced tomatoes (fresh or canned)

1 cup shredded cheese (cheddar or pepper jack)

Fresh cilantro, chopped (for garnish)

Olive oil

Salt and pepper to taste

Lime wedges (for serving)

Instructions
 

Prepare the Quinoa: In a medium saucepan, bring the vegetable broth to a rolling boil. Once boiling, add the rinsed quinoa. Lower the heat to a gentle simmer, cover the pot, and let it cook for approximately 15 minutes or until all the liquid has been absorbed. Afterward, remove it from heat and let it sit covered for an additional 5 minutes. Fluff the quinoa with a fork before setting it aside.

    Cook the Filling: In a large skillet, heat a tablespoon of olive oil over medium heat. Add the finely chopped onion and sauté for about 5 minutes until it turns translucent. Add the minced garlic and sauté for an additional minute until fragrant.

      Mix the Ingredients: In the same skillet, introduce the cooked quinoa, black beans, corn, diced tomatoes, ground cumin, smoked paprika, chili powder, and a pinch of salt and pepper. Stir well to combine all ingredients and cook for an additional 5 minutes, allowing the flavors to meld together. Stir in half of the shredded cheese, keeping the remaining half for topping the stuffed peppers.

        Prepare the Peppers: As the filling cooks, preheat your grill to medium heat. Carefully slice off the tops of the bell peppers and remove any seeds and membranes. Brush the exterior of each pepper with olive oil and lightly season with salt and pepper.

          Stuff the Peppers: Generously fill each bell pepper with the quinoa mixture, pressing it down gently to pack it in. Arrange the stuffed peppers upright on the preheated grill.

            Grill the Peppers: Close the lid of the grill and allow the peppers to cook for about 20 minutes, or until they are tender and have developed a slight char. In the last 5 minutes of grilling, sprinkle the remaining cheese over each pepper and close the lid again to let the cheese melt and bubble.

              Serve: Carefully remove the grilled peppers from the grill using tongs. Garnish with freshly chopped cilantro and serve with lime wedges on the side to add a zesty kick.

                Enjoy your vibrant and flavorful Grilled Fiesta Stuffed Bell Peppers that bring a taste of summer to your table!

                  Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 4

                    - Presentation Tips: For an eye-catching presentation, arrange the stuffed peppers on a large platter, drizzle with extra virgin olive oil, and sprinkle with additional cilantro before serving.