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Stuffed bell peppers are a culinary classic, celebrated for their versatility and nutritional value. This comforting dish can be adapted to suit various dietary preferences and can be filled with an array of ingredients, making it a popular choice for families and health-conscious individuals alike. Among the many variations of this dish, the Cheesy Veggie Delight Stuffed Bell Peppers stand out, offering a delightful medley of flavors and textures that are sure to please both the palate and the eye.

Cheesy Vegetable Stuffed Bell Peppers

Discover a delicious and nutritious twist on a culinary classic with Cheesy Veggie Delight Stuffed Bell Peppers. This wholesome dish is perfect for families and health-conscious eaters, featuring a colorful blend of fresh vegetables, quinoa, black beans, corn, and gooey cheese. Easy to prepare, this recipe offers a balanced meal packed with vitamins and minerals. Ideal for busy weeknights, it’s sure to satisfy your taste buds while delivering essential nutrients. Get ready to impress everyone at the dinner table!
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Ingredients
  

4 large bell peppers (red, yellow, or green)

1 cup quinoa (rinsed and drained)

2 cups vegetable broth (or water)

1 cup black beans (canned, rinsed and drained)

1 cup corn (fresh or frozen)

1 cup cherry tomatoes (halved)

1 medium zucchini (diced)

1/2 cup red onion (finely chopped)

2 cloves garlic (minced)

1 teaspoon cumin powder

1 teaspoon smoked paprika

1/2 teaspoon salt (or to taste)

1/4 teaspoon black pepper

1 cup shredded cheddar cheese (or your choice of cheese)

1/4 cup fresh cilantro (chopped, for garnish)

2 tablespoons olive oil

Juice of 1 lime

Instructions
 

Prepare the Quinoa: In a medium pot, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce the heat, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and set aside.

    Preheat the Oven: While the quinoa cooks, preheat your oven to 375°F (190°C).

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

        Cook the Vegetables: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add red onion and garlic, cooking until softened, about 2-3 minutes. Stir in zucchini, corn, and cherry tomatoes, cooking for an additional 5 minutes.

          Combine Ingredients: In the skillet, add the cooked quinoa, black beans, cumin, smoked paprika, salt, and pepper. Stir until well-combined. Mix in half of the shredded cheese and lime juice.

            Stuff the Peppers: Carefully spoon the quinoa and vegetable mixture into each bell pepper until they are filled to the top. Top each stuffed pepper with the remaining shredded cheese.

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

                Garnish and Serve: Once out of the oven, let the peppers rest for 5 minutes. Garnish with fresh cilantro before serving. Enjoy your hearty and delicious cheesy vegetable stuffed bell peppers!

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