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Stuffed peppers have long been a beloved dish, cherished for their versatility and ability to accommodate a variety of flavors. These colorful vessels not only make for a stunning presentation but also provide a delicious way to pack in nutrients and satisfy your taste buds. Whether you’re feeding a family, entertaining guests, or simply looking for a healthy meal, stuffed peppers are an excellent choice.

Quick Veggie and Cheese Stuffed Peppers

Discover the delicious world of vibrant veggie and cheese stuffed peppers, a versatile dish perfect for any occasion. These colorful peppers are filled with nutritious ingredients like quinoa, black beans, and fresh vegetables, all topped with gooey cheese. Easy to make and packed with flavor, this recipe caters to vegetarians and health-conscious eaters alike. Join us in creating a meal that not only looks stunning but is also a nutrient-rich delight for the whole family.
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Ingredients
  

4 medium bell peppers (any color you prefer)

1 cup cooked quinoa or rice

1 cup canned black beans, rinsed and drained

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

1 cup diced tomatoes (use canned or fresh)

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and freshly cracked pepper to taste

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

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

1 tablespoon olive oil

A squeeze of lime juice (optional, for added flavor)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C) to prepare for baking the stuffed peppers.

    Prepare the Peppers: Carefully slice off the tops of the bell peppers and remove the seeds and inner membranes. Place the peppers upright in a baking dish, ensuring they fit snugly.

      Make the Filling: In a large mixing bowl, combine the cooked quinoa or rice with the rinsed black beans, corn, diced tomatoes, ground cumin, smoked paprika, salt, and freshly cracked pepper. Stir the mixture well until all ingredients are evenly incorporated. Gently fold in half of the shredded cheese, ensuring it’s distributed throughout the filling.

        Stuff the Peppers: Using a spoon, fill each bell pepper with the prepared veggie and cheese mixture, ensuring to pack it down gently to fit as much filling as possible. Leave a little space at the top for the remaining cheese.

          Top with Cheese: Take the remaining shredded cheese and sprinkle it generously over the tops of the stuffed peppers for a delicious melty crust.

            Bake: Drizzle a touch of olive oil over the tops of the stuffed peppers and cover the entire baking dish with aluminum foil. Place it in the preheated oven and bake for 25 minutes. After that, carefully remove the foil and continue baking for an additional 10-15 minutes, or until the peppers are tender and the cheese is bubbly and golden.

              Garnish and Serve: Once the peppers are finished baking, take them out of the oven and allow them to cool for a few minutes. For an extra burst of flavor, drizzle the tops with lime juice and sprinkle with fresh cilantro before serving.

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

                  Presentation Tips: Serve the stuffed peppers on a colorful platter or individual plates, garnished with lime wedges and a sprinkle of extra cilantro for a pop of freshness.