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Stuffed bell peppers are a classic dish that combines flavor, nutrition, and versatility into one attractive meal. This wholesome option has been a staple in many households, offering a delightful way to enjoy a variety of ingredients while catering to different dietary preferences. Whether you are a vegetarian seeking a hearty dish or someone looking for a gluten-free meal, stuffed bell peppers can easily accommodate your needs.

Simple and Savory Stuffed Bell Peppers

Discover the delicious world of savory stuffed bell peppers with this versatile recipe that’s perfect for any dietary preference. Packed with nutritious ingredients like quinoa, black beans, and colorful bell peppers, this dish is not only healthy but adaptable to what you have on hand. Whether you prefer vegetarian or meaty fillings, these peppers are a delightful way to impress at any meal! Enjoy a flavorful, nutritious dish that reduces food waste and pleases everyone! #StuffedPeppers #HealthyEating #VegetarianRecipes #MealPrep #FoodWaste #HealthyRecipes
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Ingredients
  

4 large bell peppers (any color)

1 cup cooked quinoa or rice

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

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper to taste

1 cup shredded cheese (cheddar or pepper jack works well)

Fresh cilantro or parsley for garnish

Olive oil

Instructions
 

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

    Prepare the Peppers: Slice the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside of the peppers with olive oil and place them in a baking dish.

      Make the Filling: In a large mixing bowl, combine the cooked quinoa or rice, black beans, corn, diced tomatoes, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Mix until everything is evenly coated.

        Stuff the Peppers: Spoon the filling mixture into each bell pepper until they are filled to the top. Press the filling down gently to pack it in.

          Top with Cheese: Sprinkle the shredded cheese evenly over the stuffed peppers.

            Bake the Peppers: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and slightly golden.

              Garnish and Serve: Once done, remove the peppers from the oven and let them cool for a few minutes. Garnish with freshly chopped cilantro or parsley before serving.

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