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In the realm of vibrant and nutritious meals, Sunset Salsa Stuffed Peppers stand out as a colorful, flavorful, and health-conscious choice. This delightful dish not only tantalizes the taste buds but also elevates the dining experience through its visual appeal and wholesome ingredients. Whether you’re planning a family dinner, hosting a gathering, or looking for a convenient meal prep option, these stuffed peppers deliver a satisfying punch that is sure to impress.

Sunset Salsa Stuffed Peppers

Discover the vibrant flavors of Sunset Salsa Stuffed Peppers, a nutritious and visually stunning meal perfect for any occasion. These colorful peppers are filled with quinoa, black beans, and spices, offering a delicious balance of taste and health benefits. Packed with vitamins and protein, this dish is not only satisfying but also a fantastic choice for meal prep. Elevate your dining experience with this wholesome recipe that's sure to impress family and friends!
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Ingredients
  

4 large bell peppers (choose a mix of colors for visual appeal)

1 cup cooked quinoa (or use rice if preferred)

1 cup corn (can be canned, frozen, or fresh)

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

1 cup diced tomatoes (fresh or canned works well)

½ cup diced red onion

1 garlic clove, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon chili powder

Salt and pepper, to taste

1 cup shredded cheddar cheese (or a dairy-free cheese alternative)

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Preheat the Oven: Begin by setting your oven to preheat at 375°F (190°C) to create a warm baking environment.

    Prepare the Peppers: Carefully cut the tops off the bell peppers, ensuring not to cut too deep into the flesh. Remove all seeds and membranes. If necessary, lightly trim the bottoms of the peppers to create a stable base but be cautious not to pierce through the bottom.

      Mix the Filling: In a large mixing bowl, combine the cooked quinoa, corn, black beans, diced tomatoes, red onion, and minced garlic. Add in the ground cumin, smoked paprika, chili powder, and a pinch of salt and pepper. Stir the mixture thoroughly until all ingredients are well blended.

        Stuff the Peppers: Take each bell pepper and fill it generously with the quinoa mixture. Press down gently to pack the filling in well. Place the stuffed peppers upright in a baking dish, ensuring they stand steadily.

          Add Cheese: Sprinkle a generous amount of shredded cheese evenly over the top of each stuffed pepper, making sure to cover the filling.

            Bake: Cover the baking dish snugly with aluminum foil and place it in the oven. Bake for 25 minutes. After this period, carefully remove the foil and continue baking for an additional 10-15 minutes, until the peppers are tender and the cheese is melted, bubbly, and slightly golden.

              Garnish and Serve: Once removed from the oven, allow the peppers to cool for a few minutes. Just before serving, garnish with freshly chopped cilantro. Serve alongside lime wedges for an added zesty touch.

                Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4 servings

                  - Presentation Tips: Serve the stuffed peppers on a colorful platter and drizzle with a bit of extra lime juice for an eye-catching finish!