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Stuffed peppers are a delightful and colorful dish that can easily cater to various dietary preferences. This versatile recipe allows you to combine a medley of fresh vegetables, grains, and cheese, resulting in a balanced meal option that is as nutritious as it is delicious. Whether you're looking for a quick weeknight dinner or a meal prep solution for the busy week ahead, these vibrant veggie and cheese stuffed peppers have you covered.

Quick Veggie and Cheese Stuffed Peppers

Brighten up your springtable with these vibrant veggie and cheese stuffed peppers, perfect for an easy weeknight dinner or a festive brunch. Bursting with fresh produce, grains, and gooey cheese, this wholesome dish is both nutritious and comforting. With minimal prep time, it's a wonderful option for meal prep or family gatherings. Don't miss out on this colorful recipe—try it tonight and savor the deliciousness of spring!
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Ingredients
  

4 medium bell peppers (any color)

1 cup cooked quinoa or rice

1 cup black beans, rinsed and drained

1 cup corn (fresh, frozen, or canned)

1 cup diced tomatoes (canned or fresh)

1 teaspoon cumin

1 teaspoon smoked paprika

Salt and pepper to taste

1/2 cup shredded cheddar cheese (or cheese of your choice)

1/4 cup chopped fresh cilantro (optional)

1 tablespoon olive oil

Squeeze of lime juice (optional)

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. Arrange the peppers upright in a baking dish.

      Make the Filling: In a large bowl, combine cooked quinoa or rice, black beans, corn, diced tomatoes, cumin, smoked paprika, salt, and pepper. Stir in half of the shredded cheese and mix well.

        Stuff the Peppers: Scoop the veggie mixture into each prepared bell pepper, packing it down gently. Leave a little space at the top for the cheese.

          Top with Cheese: Sprinkle the remaining shredded cheese on top of the stuffed peppers.

            Bake: Drizzle the tops with olive oil and cover the baking dish with foil. Bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is bubbly and golden.

              Garnish and Serve: Once baked, remove from the oven and let them cool slightly. Optionally, drizzle with lime juice and sprinkle with fresh cilantro before serving.

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