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Savory stuffed bell peppers are a delightful and wholesome dish that appeals to a wide range of palates. Whether you are a health-conscious eater looking for nutritious meals, a busy family seeking quick yet satisfying dinner options, or simply someone who appreciates the vibrant colors and flavors of fresh produce, this recipe is tailored for you. Stuffed bell peppers serve as a colorful vessel, showcasing a savory filling that balances flavors and textures, making every bite a rewarding experience.

EASY STUFFED BELL PEPPERS

Discover a delicious way to enjoy healthy ingredients with these Savory Stuffed Bell Peppers! This vibrant recipe features bell peppers filled with a flavorful mix of quinoa, black beans, corn, and diced tomatoes, all seasoned to perfection. Topped with melted cheese, these colorful delights are perfect for a weeknight dinner. Easy to prepare and packed with nutrients, they're a feast for both the eyes and taste buds!
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Ingredients
  

4 large bell peppers (any color)

1 cup quinoa (or rice)

2 cups vegetable broth (or water)

1 cup black beans, rinsed and drained

1 cup corn (canned or frozen)

1 cup diced tomatoes (canned or fresh)

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon garlic powder

1 cup shredded cheese (cheddar or Mexican blend)

Salt and pepper to taste

Fresh cilantro or parsley for garnish (optional)

Instructions
 

Preheat your oven to 375°F (190°C).

    Rinse the quinoa under cold water. In a medium pot, combine the quinoa and vegetable broth. Bring it to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed.

      While the quinoa is cooking, prepare the bell peppers. Slice the tops off the peppers and remove the seeds and ribs. Lightly brush the outside of the peppers with olive oil and place them in a baking dish.

        In a large bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, cumin, chili powder, garlic powder, and half of the shredded cheese. Mix well and season with salt and pepper to taste.

          Fill each bell pepper with the quinoa mixture, packing it down gently. Top each stuffed pepper with the remaining shredded cheese.

            Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.

              After 25 minutes, remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the cheese is bubbly and golden.

                Remove from the oven and let cool slightly before serving. Garnish with fresh cilantro or parsley if desired.

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