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Before diving into the preparation of Cheesy Veggie Delight Stuffed Peppers, it is essential to understand the core ingredients that make this dish not only delicious but also nutritious.

Savory Vegetable and Cheese Stuffed Peppers

Looking for a delicious and nutritious meal? Try our Cheesy Veggie Delight Stuffed Peppers! Bursting with flavorful ingredients like colorful bell peppers, protein-packed quinoa, and creamy cheese, this dish beautifully combines health and comfort. Ideal as a filling main course or a vibrant side, these stuffed peppers are easy to make and perfect for any occasion. Discover how to prepare them and enjoy a satisfying meal that's as wholesome as it is delightful!
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Ingredients
  

4 large bell peppers (any color)

1 cup quinoa, rinsed and drained

2 cups vegetable broth

1 cup black beans, rinsed and drained

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

1 medium zucchini, diced

1 medium carrot, finely chopped

1 small onion, finely chopped

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and pepper to taste

1 cup shredded cheddar cheese (or your favorite cheese)

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

Olive oil for sautéing

Instructions
 

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

    Prepare the Quinoa: In a saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce to a simmer, cover, and cook for about 15 minutes or until the liquid is absorbed. Remove from heat and let it sit covered for another 5 minutes, then fluff with a fork.

      Sauté the Vegetables: In a large skillet, heat a tablespoon of olive oil over medium heat. Add the onion and garlic; sauté until softened (about 3-4 minutes). Next, add the zucchini and carrot, cooking for an additional 5 minutes until they are tender.

        Mix the Filling: In a large bowl, combine the cooked quinoa, sautéed vegetables, black beans, corn, cumin, smoked paprika, salt, and pepper. Stir until well mixed.

          Stuff the Peppers: Cut the tops off the bell peppers and remove the seeds. Place them upright in a baking dish. Spoon the filling mixture into each bell pepper, packing it in gently. Top each stuffed pepper with shredded cheese.

            Bake: Pour a small amount of water into the bottom of the baking dish to create steam, cover with foil, and bake for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

              Garnish and Serve: Once removed from the oven, let the peppers cool for a few minutes. Garnish with chopped cilantro before serving.

                Prep Time, Total Time, Servings: 20 minutes | 50 minutes | 4 servings