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Stuffed peppers have a long history in various cuisines around the world. Traditionally, they originated as a way to make use of seasonal vegetables and leftover grains or meats, creating a complete meal that could be easily prepared and served. The concept of stuffing vegetables dates back centuries, with variations appearing in Mediterranean, Asian, and Latin American cuisines. Each culture brings its unique twist to the dish, whether it’s using rice, meat, or beans as the filling.

Stuffed Bell Peppers with Cheesy Quinoa

Discover the joy of cooking with Cheesy Quinoa Stuffed Bell Peppers, a vibrant and wholesome dish perfect for any meal. These colorful peppers are filled with protein-packed quinoa, black beans, corn, and melted cheese, creating a satisfying blend of flavors and textures. Easy to prepare and incredibly customizable, this recipe is ideal for weeknight dinners or gatherings. Embrace a comforting meal that nourishes both body and soul, and watch it become a family favorite.
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Ingredients
  

4 large bell peppers (any color)

1 cup quinoa, rinsed

2 cups vegetable broth

1 cup black beans, rinsed and drained

1 cup corn (fresh, frozen, or canned)

1 cup diced tomatoes (canned or fresh)

1 teaspoon cumin

1 teaspoon smoked paprika

1 teaspoon garlic powder

Salt and pepper to taste

1 cup shredded cheese (cheddar or mozzarella)

2 tablespoons olive oil

Fresh cilantro or parsley for garnish (optional)

Lime wedges for serving (optional)

Instructions
 

Prepare the Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring it to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and all the liquid is absorbed. Remove from heat and let it cool slightly.

    Preheat the Oven: While the quinoa is cooking, preheat your oven to 375°F (190°C).

      Prepare the Bell Peppers: Wash the bell peppers and slice the tops off. Remove the seeds and membranes carefully with a knife. Brush the outside of the peppers with olive oil and place them upright in a baking dish.

        Mix the Filling: In a large mixing bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, cumin, smoked paprika, garlic powder, and salt and pepper. Stir until well combined. Fold in half of the shredded cheese, mixing until the cheese is evenly distributed throughout the filling.

          Stuff the Peppers: Carefully spoon the quinoa mixture into each bell pepper, packing the filling tightly. Top each stuffed pepper with the remaining shredded cheese.

            Bake the Peppers: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and continue baking for an additional 10–15 minutes, or until the cheese is bubbly and lightly golden.

              Serve: Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro or parsley if desired. Serve with lime wedges on the side for a zesty finish.

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