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Stuffed bell peppers are a beloved culinary creation that has transcended cultures and cuisines. This versatile dish appeals to many palates, allowing for endless variations in fillings and seasonings. Among the myriad of options, our Colorful Quinoa & Black Bean Stuffed Bell Peppers shine brightly, offering not only a feast for the taste buds but also a visual delight. The combination of fluffy quinoa and hearty black beans creates a nourishing filling that caters to both vegetarian and health-conscious diners alike.

Stuffed Bell Peppers

Indulge in the vibrant flavors of Colorful Quinoa & Black Bean Stuffed Bell Peppers, a dish loved by many for its versatility and nutrition. With fluffy quinoa and hearty black beans, these peppers are both visually stunning and packed with protein and fiber. Ideal for any meal, they are easy to prepare and can be customized to fit your taste. Elevate your dining experience with this wholesome, colorful dish that’s sure to impress family and friends.
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Ingredients
  

4 medium bell peppers (any color)

1 cup cooked quinoa

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

1 cup corn (fresh or frozen)

1 medium red onion, finely chopped

2 cloves garlic, minced

1 teaspoon cumin

1 teaspoon smoked paprika

Salt and pepper to taste

1 cup diced tomatoes (canned or fresh)

1 cup shredded cheese (cheddar or pepper jack)

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

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

    Prepare the Peppers: Cut the tops off the bell peppers and remove the seeds and membranes. If desired, you can lightly brush the outside with olive oil for added flavor.

      Cook the Filling: In a large skillet over medium heat, add a drizzle of olive oil. Sauté the chopped red onion and minced garlic until soft and translucent, about 5 minutes.

        Combine Ingredients: In a bowl, combine the sautéed onion and garlic, cooked quinoa, black beans, corn, diced tomatoes, cumin, smoked paprika, salt, and pepper. Mix well until all ingredients are incorporated.

          Stuff the Peppers: Carefully spoon the quinoa mixture into each bell pepper, packing it in gently. Place the stuffed peppers upright in a baking dish.

            Top with Cheese: Sprinkle the shredded cheese generously over the tops of the stuffed peppers.

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

                Garnish and Serve: Remove from the oven, let cool slightly, and sprinkle with fresh cilantro. Serve with lime wedges for an extra burst of flavor.

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