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Stuffed peppers are a culinary classic that has evolved over time, showcasing their versatility and nutritional benefits. This dish combines the natural sweetness of bell peppers with a variety of fillings, making it an appealing option for both meat-lovers and vegetarians alike. The vibrant colors of the peppers not only make the dish visually appealing but also contribute to a range of essential nutrients, offering a wholesome meal that can be customized to suit individual tastes.

Savory Vegetable and Cheese Stuffed Peppers

Discover the vibrant and delicious world of Cheesy Veggie Delight Stuffed Peppers with this easy recipe. A perfect blend of colorful bell peppers, protein-rich quinoa, and a variety of fresh vegetables creates a wholesome meal that pleases both the eyes and palate. The melty cheese adds richness while enhancing the flavors. Ideal for family dinners or meal prep, this dish is a delightful way to incorporate nutritious ingredients into your diet while enjoying a satisfying and customizable meal.
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Ingredients
  

4 large bell peppers (any color of your choice)

1 cup quinoa, thoroughly rinsed and drained

2 cups vegetable broth

1 cup black beans, rinsed and drained

1 cup corn kernels (can be 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 preferred cheese)

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

Olive oil for sautéing

Instructions
 

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

    Prepare the Quinoa: In a medium saucepan, bring the vegetable broth to a rolling boil. Once boiling, add the rinsed quinoa, reduce the heat to a simmer, and cover. Cook for about 15 minutes or until all the liquid is absorbed. Once cooked, remove from heat, keep covered for an additional 5 minutes, then fluff the quinoa with a fork.

      Sauté the Vegetables: In a large skillet, heat one tablespoon of olive oil over medium heat. Once hot, add the chopped onion and minced garlic. Sauté for about 3-4 minutes or until the onion becomes translucent and fragrant. Next, incorporate the diced zucchini and chopped carrot into the skillet, cooking for an additional 5 minutes until the vegetables are tender.

        Mix the Filling: In a spacious mixing bowl, combine the fluffy cooked quinoa, sautéed vegetables, black beans, corn, ground cumin, smoked paprika, and season with salt and pepper to taste. Stir all the ingredients together until well combined.

          Stuff the Peppers: Carefully cut the tops off each bell pepper and remove the seeds. Arrange the peppers upright in a baking dish. Spoon the quinoa and vegetable filling into each bell pepper, pressing it down gently to pack it snugly. Top each stuffed pepper with a generous amount of shredded cheese.

            Bake: Pour a small amount of water into the bottom of the baking dish to create steam. Cover the dish tightly with aluminum foil and bake for 25 minutes. After this initial baking, remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly with a golden hue.

              Garnish and Serve: Once removed from the oven, allow the stuffed peppers to cool for a few minutes before serving. Garnish each pepper with freshly chopped cilantro for a burst of color and flavor.

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

                  - Presentation Tips: Serve the stuffed peppers on a vibrant platter, drizzled with a touch of olive oil and a sprinkle of extra cilantro for visual appeal. Pair with a side of mixed greens for a complete meal!