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In the quest for meals that are as nourishing as they are visually appealing, colorful quinoa-stuffed bell peppers stand out as a remarkable choice. Bursting with hues of red, yellow, green, and orange, these stuffed peppers not only tantalize the eyes but also provide an array of health benefits. The combination of nutritious quinoa, vibrant bell peppers, and a medley of flavorful fillings makes this dish a versatile option for anyone looking to eat healthily without sacrificing taste.

Stuffed Bell Peppers Recipe

Discover the vibrant and nutritious world of quinoa-stuffed bell peppers! Packed with colorful veggies and flavorful fillings, this dish is a feast for the eyes and the palate. Quinoa provides a complete protein, while bell peppers burst with vitamins and antioxidants. Perfect for vegetarians, vegans, and gluten-free diets, these stuffed peppers are not only healthy but also customizable to suit your taste. Elevate your meals with this eye-catching, wholesome recipe that everyone will love!
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Ingredients
  

4 large bell peppers (any color)

1 cup quinoa, rinsed

2 cups vegetable broth (or water)

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

1 cup corn (fresh, frozen, or canned)

1 medium onion, diced

2 cloves garlic, minced

1 teaspoon cumin

1 teaspoon smoked paprika

½ teaspoon chili powder

Salt and pepper to taste

1 cup diced tomatoes (fresh or canned)

1 cup shredded cheese (cheddar or a blend)

Fresh cilantro, for garnish

Lime wedges, for serving

Instructions
 

Prepare the Quinoa:

    - In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and all liquid is absorbed. Fluff with a fork and set aside.

      Sauté the Vegetables:

        - In a skillet over medium heat, add a splash of oil. Sauté the diced onion for about 5 minutes or until translucent. Add garlic, cumin, smoked paprika, and chili powder, stirring for 1 minute until fragrant.

          Combine Filling Ingredients:

            - In a large mixing bowl, combine the cooked quinoa, sautéed onion and garlic, black beans, corn, diced tomatoes, and half the shredded cheese. Season with salt and pepper to taste.

              Prepare the Bell Peppers:

                - Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes. Place the peppers upright in a baking dish.

                  Stuff the Peppers:

                    - Generously stuff each bell pepper with the quinoa mixture, pressing down gently to pack it in. Top each stuffed pepper with the remaining shredded cheese.

                      Bake:

                        - Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes or until the peppers are tender and the cheese is bubbly and golden.

                          Serve:

                            - Garnish with fresh cilantro and serve with lime wedges on the side for added zest.

                              Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 4