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Stuffed zucchini bell peppers are not just a feast for the eyes; they are a delicious and nutritious meal option that can elevate any dining experience. This vibrant dish combines the rich flavors of fresh vegetables with wholesome grains and legumes, making it an ideal choice for anyone seeking a healthy, vegetarian-friendly recipe. With their colorful presentation and hearty filling, stuffed zucchini bell peppers are perfect for family dinners, meal prep, or even special occasions.

Stuffed Zucchini Bell Peppers

Discover the deliciousness of stuffed zucchini bell peppers, a vibrant dish that combines fresh vegetables, wholesome grains, and legumes for a nutritious meal. This vegetarian-friendly recipe features zucchini and colorful bell peppers filled with a rich medley of flavors, including quinoa and black beans, all seasoned to perfection. Perfect for family dinners or special occasions, stuffed zucchini bell peppers are a satisfying and visually appealing addition to any table. Enjoy a healthy meal that celebrates substance and flavor!
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Ingredients
  

4 medium zucchini, halved lengthwise

4 large bell peppers (any color)

1 cup cooked quinoa

1 cup black beans, rinsed and drained

1 cup corn kernels (fresh or frozen)

1 cup diced tomatoes (canned or fresh)

1 teaspoon cumin

1 teaspoon smoked paprika

½ teaspoon garlic powder

½ teaspoon onion powder

Salt and pepper to taste

1 cup shredded cheese (cheddar or Monterey Jack)

Fresh cilantro, chopped (for garnish)

1 tablespoon olive oil

Juice of 1 lime

Instructions
 

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

    Prepare the Zucchini and Peppers: Scoop out the flesh from the zucchini halves, creating a hollow boat. Reserve the flesh for later use. For the bell peppers, slice off the tops and remove the seeds and membranes.

      Make the Filling: In a large skillet, heat the olive oil over medium heat. Add the reserved zucchini flesh and sauté for 3-4 minutes until softened.

        Combine Ingredients: In a large bowl, combine the sautéed zucchini, cooked quinoa, black beans, corn, diced tomatoes, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Squeeze in the lime juice and mix until well combined.

          Stuff the Vegetables: Generously fill each zucchini boat and bell pepper with the quinoa mixture. Press down gently to pack the filling in.

            Bake: Place the stuffed zucchini and bell peppers in a baking dish. Cover with foil and bake for 25 minutes. Remove the foil, sprinkle the shredded cheese on top, and return to the oven for an additional 10-15 minutes, or until the cheese is bubbly and golden.

              Garnish and Serve: Remove from the oven and let cool slightly. Garnish with freshly chopped cilantro before serving.

                Prep Time, Total Time, Servings: 20 minutes | 50 minutes | 4-6 servings