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If you’re searching for a vibrant, nutritious meal that pleases the eye and palate alike, look no further than the Colorful Veggie Surprise! This delightful dish features stuffed bell peppers brimming with a medley of wholesome ingredients, making it a perfect choice for both casual family dinners and special occasions. Its eye-catching presentation and hearty filling showcase a bounty of colors, textures, and flavors, transforming simple ingredients into an extraordinary culinary experience.

EASY STUFFED BELL PEPPERS

Looking for a vibrant and delicious meal? Try this Colorful Veggie Surprise! These stuffed bell peppers are filled with a nutritious mixture of quinoa, black beans, corn, and spices, all topped with gooey cheese. Perfect for a healthy lunch or dinner, this dish is not only easy to make but also beautiful to serve. Ready in just under an hour, it’s sure to impress your friends and family! Don’t forget to garnish with fresh cilantro for an extra pop of flavor.
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Ingredients
  

4 large bell peppers (any color)

1 cup cooked quinoa

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

1 cup corn (fresh, canned, or frozen)

1 medium onion, diced

2 cloves garlic, minced

1 teaspoon cumin

1 teaspoon smoked paprika

1/2 teaspoon chili powder (optional)

1 cup diced tomatoes (fresh or canned)

1 cup shredded cheese (cheddar or Monterey Jack)

Salt and pepper to taste

Olive oil for sautéing

Fresh cilantro for garnish (optional)

Instructions
 

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

    Prepare the Peppers: Slice the tops off the bell peppers and gently remove the seeds and membranes. Lightly brush the outsides with olive oil and place them in a baking dish upright.

      Sauté Vegetables: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.

        Mix the Stuffing: In the skillet, add the cooked quinoa, black beans, corn, diced tomatoes, cumin, smoked paprika, chili powder (if using), salt, and pepper. Stir well and cook for about 5 minutes until everything is heated through. Remove from heat and fold in half of the shredded cheese.

          Stuff the Peppers: Carefully spoon the quinoa mixture into each prepared bell pepper, packing it in slightly to get as much filling as possible.

            Top with Cheese: Sprinkle the remaining shredded cheese on top of each stuffed pepper.

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

                Garnish and Serve: Remove from oven and let cool for a few minutes. Garnish with fresh cilantro if desired, and serve warm.

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