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Stuffed bell peppers are a beloved dish that seamlessly combines flavor, nutrition, and visual appeal. This versatile meal can be tailored to suit various dietary preferences and occasions, making it a staple in many kitchens. Imagine vibrant bell peppers, each bursting with a medley of hearty fillings, bringing together a delightful fusion of textures and tastes. Whether served as a main course or a side dish, these stuffed peppers are the epitome of color and comfort.

Hearty Veggie and Cheese Stuffed Bell Peppers

Discover the vibrant world of hearty veggie and cheese stuffed bell peppers! This colorful dish combines nutritious ingredients like quinoa, black beans, and fresh vegetables, making it a satisfying meal for any occasion. Packed with flavor and health benefits, these peppers offer a delightful fusion of textures and tastes. Perfect as a main dish or a side, they are a canvas for creativity and an inviting presentation for your dinner table. Enjoy a delicious and wholesome meal that celebrates plant-based cooking!
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Ingredients
  

4 large bell peppers (choose a mix of colors for an appealing presentation)

1 cup cooked quinoa

1 cup black beans, drained and rinsed

1 cup sweet corn kernels (fresh, frozen, or canned works well)

1 medium zucchini, diced into small pieces

1 cup diced tomatoes (you can use either canned or fresh)

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon chili powder (optional, adjust based on heat preference)

Salt and pepper to taste

1 cup shredded cheese (options include cheddar, Monterey Jack, or a blend)

1 tablespoon olive oil

Fresh cilantro or parsley for garnish (optional)

1/2 cup diced onion (optional, but adds great flavor)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C) to ensure it’s hot and ready for the stuffed peppers.

    Prepare the Bell Peppers: Slice the tops off the bell peppers and carefully remove the seeds and membranes from the inside. If necessary, trim a small amount off the bottoms of the peppers to help them stand upright, then arrange them in a baking dish, cut side facing up.

      Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. If you choose to include the onion, add it now and sauté until it becomes translucent, around 3-4 minutes. Next, add the diced zucchini and continue cooking for an additional 3-4 minutes, until the zucchini is softened.

        Combine the Filling: In a large mixing bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, and the sautéed vegetables. Sprinkle in the cumin, smoked paprika, chili powder (if using), and season with salt and pepper. Gently fold in half of the shredded cheese, ensuring everything is well mixed.

          Stuff the Peppers: With care, spoon the hearty veggie and cheese filling into each bell pepper, pressing down lightly to pack it in for a generous amount. Finish by topping each pepper with the remaining shredded cheese.

            Bake the Peppers: Pour about 1/4 cup of water into the bottom of the baking dish. This will help steam the peppers as they bake. Cover the dish with aluminum foil to retain moisture, and place it in the preheated oven. Bake for 25-30 minutes.

              Finalize Baking: After baking covered for the initial time, carefully remove the foil and return the dish to the oven for another 10-15 minutes. This will allow the cheese to melt and bubble, and let the peppers become tender.

                Garnish and Serve: Once done, take the peppers out of the oven and let them cool slightly before serving. If desired, garnish with fresh cilantro or parsley to add a pop of color and flavor. Serve warm as a delicious main dish or as a side.

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