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Stuffed peppers have long been a beloved dish worldwide, celebrated for their versatility and vibrant presentation. They serve as an excellent canvas, allowing for a variety of fillings that cater to diverse taste preferences and dietary needs. The concept of stuffing a pepper dates back centuries and spans numerous cultures, from Mediterranean cuisine to Mexican dishes, each bringing its unique twist to this hearty meal. Today, we focus on a fresh, nutritious variation perfect for lunchboxes: Colorful Lunchbox Stuffed Peppers.

Stuffed School Lunch Ideas Peppers

Discover the vibrant world of Colorful Lunchbox Stuffed Peppers, a delightful and nutritious meal perfect for both kids and adults. These versatile peppers are loaded with wholesome ingredients like bell peppers, quinoa, black beans, and more, making them not only visually appealing but also a powerhouse of vitamins and minerals. Easy to prepare and customizable to various dietary needs, these stuffed peppers add color and flavor to lunchboxes while promoting healthy eating. Embrace simplicity and creativity in your meals with this delicious recipe!
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Ingredients
  

4 medium bell peppers (any color)

1 cup cooked quinoa or rice

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

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

1 medium tomato, diced

½ cup diced red onion

1 teaspoon cumin

1 teaspoon chili powder

½ teaspoon garlic powder

½ cup shredded cheese (cheddar or Monterey Jack)

2 tablespoons lime juice

Salt and pepper to taste

Fresh cilantro for garnish (optional)

Instructions
 

Prepare the Peppers: Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes. Place them cut side up in a baking dish.

    Make the Filling: In a large mixing bowl, combine the cooked quinoa or rice, black beans, corn, diced tomato, diced red onion, cumin, chili powder, garlic powder, lime juice, and half of the shredded cheese. Season with salt and pepper to taste, and mix until well combined.

      Stuff the Peppers: Spoon the filling mixture generously into each bell pepper, packing it tightly. Top each stuffed pepper with the remaining shredded cheese.

        Bake: Add about ¼ cup of water to the bottom of the baking dish to help steam the peppers. Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly.

          Garnish and Serve: Once baked, remove from the oven and let cool slightly. Garnish with fresh cilantro before serving. These can be served warm or at room temperature, making them perfect for school lunches!

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