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Savory veggie-stuffed bell peppers are more than just a meal; they are a colorful, nutritious, and visually appealing dish that can brighten up any dining table. This recipe offers a delightful combination of flavors and textures, making it a favorite for families and gatherings. The vibrant hues of bell peppers not only make the dish aesthetically pleasing but also signify the abundance of nutrients packed within. With a filling made from wholesome ingredients like quinoa, black beans, and a medley of vegetables, these stuffed peppers are both satisfying and nourishing.

Savory Veggie-Stuffed Bell Peppers

Discover the vibrant and nutritious world of savory veggie-stuffed bell peppers! This delicious dish combines colorful bell peppers with a wholesome filling of quinoa, black beans, and a variety of vegetables, making it a healthy and visually appealing meal perfect for any occasion. Easy to customize for different dietary needs, these stuffed peppers are not only satisfying but also packed with vitamins and fiber, promoting a balanced diet. Elevate your dining experience with this delightful recipe!
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Ingredients
  

4 large bell peppers (any color you prefer)

1 cup quinoa, rinsed and drained

2 cups vegetable broth (or water)

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

1 cup corn (fresh, frozen, or canned)

1 medium zucchini, diced

1 small red onion, diced

2 cloves garlic, minced

1 teaspoon cumin

1 teaspoon smoked paprika

1/2 teaspoon cayenne pepper (adjust for spice preference)

1 teaspoon salt

1/2 teaspoon black pepper

1 cup diced tomatoes (fresh or canned)

1/2 cup shredded cheese (optional, for topping)

Fresh cilantro, for garnish (optional)

Olive oil

Instructions
 

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

    Cook Quinoa: In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the liquid is absorbed. Remove from heat and let it rest covered for 5 minutes before fluffing with a fork.

      Prepare Bell Peppers: While the quinoa cooks, slice the tops off the bell peppers and remove the seeds and membranes. Drizzle a little olive oil on the outside and inside of each pepper and place them upright in a baking dish.

        Sauté Vegetables: In a skillet over medium heat, add a tablespoon of olive oil. Sauté the red onion and garlic until the onion is translucent, about 3-4 minutes. Add the diced zucchini and cook for another 3-4 minutes until softened.

          Mix Filling: In a large mixing bowl, combine the cooked quinoa, sautéed vegetables, black beans, corn, tomatoes, cumin, smoked paprika, cayenne pepper, salt, and black pepper. Mix well until all ingredients are combined.

            Stuff Peppers: Carefully spoon the quinoa and veggie mixture into each bell pepper until they are generously filled. If desired, sprinkle shredded cheese on top.

              Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes. Remove the foil and bake for an additional 10-15 minutes, until the peppers are tender and the cheese is melted (if using).

                Garnish and Serve: Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro if desired. Serve warm and enjoy your delightful veggie-stuffed bell peppers!

                  Prep Time, Total Time, Servings: 25 minutes | 1 hour | 4 servings