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Welcome to the vibrant world of Colorful Stuffed Bell Pepper Delight, a dish that not only tantalizes the taste buds but also serves as a feast for the eyes. This nutritious and visually appealing meal harmoniously combines the goodness of fresh vegetables with protein-rich ingredients and bold flavors, making it a perfect choice for health-conscious food lovers. Stuffed bell peppers have gained popularity over the years, not just for their delightful flavors but also for their versatility in accommodating various dietary preferences. Whether you're a vegetarian, vegan, or simply seeking a wholesome meal, this dish has something for everyone.

EASY STUFFED BELL PEPPERS

Brighten up your dinner table with these Colorful Stuffed Bell Pepper Delights! Packed with nutritious quinoa or rice, black beans, corn, and tomatoes, these vibrant peppers are not only tasty but healthy too. Easy to make and perfect for meal prep, they’re baked to perfection with a cheesy topping. Whether it’s for a family meal or a gathering, these stuffed peppers are sure to impress. Don’t forget to serve with fresh cilantro and a dollop of sour cream!
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Ingredients
  

4 large bell peppers (any color)

1 cup cooked quinoa (or rice)

1 cup black beans, rinsed and drained

1 cup corn kernels (fresh, frozen, or canned)

1 cup diced tomatoes (canned with juices or fresh)

1 small onion, finely chopped

2 cloves garlic, minced

1 teaspoon cumin

1 teaspoon chili powder

Salt and pepper to taste

1 cup shredded cheese (cheddar or Monterey Jack)

2 tablespoons olive oil

Fresh cilantro for garnish (optional)

Sour cream for serving (optional)

Instructions
 

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

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

      Make the Filling: In a large skillet over medium heat, add the olive oil and sauté the chopped onion and minced garlic until translucent, about 3-4 minutes.

        Combine Ingredients: In a large mixing bowl, combine the cooked quinoa (or rice), black beans, corn, diced tomatoes, sautéed onion and garlic, cumin, chili powder, salt, and pepper. Mix well.

          Stuff the Peppers: Carefully spoon the filling mixture into each bell pepper until they are filled to the top. Sprinkle the shredded cheese over the filling in each pepper.

            Bake the Peppers: Pour a small amount of water into the bottom of the baking dish (this helps create steam) and cover the dish with aluminum foil. Bake for 25-30 minutes, then remove the foil and bake for an additional 10-15 minutes until the peppers are tender and lightly browned on top.

              Serve: Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro if desired, and serve hot with a dollop of sour cream.

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