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- 4 large bell peppers (any color) - 1 cup cooked quinoa - 1 can (15 oz) black beans, rinsed and drained - 1 cup corn (frozen or canned) - 1 teaspoon cumin - 1 teaspoon smoked paprika - 1/2 teaspoon garlic powder - 1 cup shredded cheese (cheddar, mozzarella, or a blend) - Salt and pepper, to taste - Fresh cilantro or parsley, for garnish (optional)

Cheesy Vegetable Stuffed Peppers

Discover the vibrant flavors of Cheesy Veggie Paradise Peppers, a dish that pleases both vegetarians and meat lovers alike. These stuffed bell peppers are filled with a healthy mix of quinoa, black beans, corn, and spices, all topped with gooey melted cheese. Ready in just 30 minutes, they make for a stunning meal that not only looks good but also packs a nutritious punch. Perfect for gatherings or a cozy family dinner, these peppers can be easily customized to fit dietary needs. Get ready to impress with this deliciously colorful dish!
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Ingredients
  

4 large bell peppers (any color)

1 cup quinoa (or rice)

2 cups vegetable broth (or water)

1 cup canned black beans, rinsed and drained

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

1 cup diced tomatoes (fresh or canned)

1 teaspoon cumin

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

Salt and pepper to taste

1 cup shredded cheese (cheddar, mozzarella, or a blend)

1/4 cup fresh cilantro, chopped

1 tablespoon olive oil

1/2 cup sour cream (optional for serving)

Sliced jalapeños (optional for serving)

Instructions
 

Prepare the Quinoa: In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce to a simmer, cover, and cook for about 15 minutes, or until the liquid is absorbed and the quinoa is fluffy. Remove from heat and set aside.

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

      Prepare the Peppers: While the quinoa cooks, 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 upright.

        Mix the Filling: In a large mixing bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, cumin, smoked paprika, garlic powder, salt, and pepper. Mix well until all ingredients are thoroughly combined. Stir in half of the shredded cheese and the chopped cilantro.

          Stuff the Peppers: Spoon the vegetable and quinoa mixture evenly into each of the prepared bell peppers. Press down gently to pack the filling tightly.

            Top with Cheese: Sprinkle the remaining shredded cheese on top of each stuffed pepper.

              Bake: 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 peppers are tender and the cheese is bubbly and golden.

                Serve: Remove the stuffed peppers from the oven and let them cool for a few minutes. Serve warm with a dollop of sour cream and sliced jalapeños, if desired.

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