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Colorful Quinoa and Black Bean Stuffed Bell Peppers are not just a feast for the eyes; they are a celebration of nutrition and flavor that can elevate any meal. This dish combines the visual appeal of vibrant bell peppers with the hearty, wholesome ingredients of quinoa and black beans, creating a colorful masterpiece that is as satisfying to eat as it is to look at. The medley of flavors and textures makes this recipe an excellent choice for anyone seeking a nutritious plant-based meal that doesn’t skimp on taste.

Stuffed Bell Peppers Treats

Brighten up your meal with colorful quinoa and black bean stuffed bell peppers! This eye-catching dish is packed with nutrition and flavor, making it perfect for plant-based diets. Enjoy the combination of hearty quinoa, protein-rich black beans, and fresh vegetables wrapped in sweet bell peppers. Ideal for meal prepping or serving as a main dish, these stuffed peppers are not only healthy but also versatile and delicious. Elevate your dining experience with this vibrant recipe!
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Ingredients
  

4 large bell peppers (choose any color variety for a vibrant display)

1 cup quinoa, thoroughly rinsed

2 cups vegetable broth or water

1 can (15 oz) black beans, drained and rinsed

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

1 cup diced tomatoes (fresh or canned)

1 small red onion, finely chopped

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon chili powder

1 teaspoon salt

½ teaspoon black pepper

1 cup shredded cheese (such as cheddar, mozzarella, or a vegan alternative)

Fresh cilantro, chopped, for garnish

Lime wedges, for serving

Instructions
 

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

    Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa with 2 cups of vegetable broth (or water). Bring to a vigorous boil, then reduce the heat to low. Cover and let it simmer for approximately 15 minutes or until the quinoa has absorbed all the liquid and is tender. Once done, remove from heat and fluff the quinoa gently with a fork.

      Sauté the Aromatics: Heat a splash of cooking oil in a large skillet over medium heat. Add the finely chopped red onion and sauté for about 3-4 minutes, or until the onion becomes translucent. Incorporate the minced garlic and continue to sauté for an additional 1-2 minutes, allowing the mixture to become fragrant.

        Mix the Filling Ingredients: Into the skillet with the sautéed onions and garlic, add the cooked quinoa, black beans, corn, diced tomatoes, cumin, smoked paprika, chili powder, salt, and black pepper. Mix everything together thoroughly and cook for about 5 minutes more, ensuring that the filling is heated through. Off the heat, stir in half of the shredded cheese until incorporated.

          Prepare the Bell Peppers: While the filling is cooling slightly, carefully slice the tops off the bell peppers and remove the seeds and membranes. If desired, finely chop some of the removed tops to mix into the filling.

            Stuff the Peppers: Generously fill each bell pepper with the quinoa and black bean mixture, packing it in well. Arrange the stuffed peppers upright in a baking dish. For an added cheesy topping, sprinkle the remaining cheese on top of each filled pepper.

              Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. After that, remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese has melted into a bubbly golden layer.

                Serve: Once baked, take the dish out of the oven and let it sit for a few minutes to cool slightly. Garnish each stuffed pepper with freshly chopped cilantro and serve with lime wedges on the side to enhance the flavors.

                  Enjoy your colorful and nourishing stuffed bell peppers, a dish sure to impress both visually and flavorfully!

                    Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 4