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Indulging in delicious, comforting food doesn't have to mean compromising on health. Crunchy Stuffed Bell Pepper Nacho Cups are the perfect fusion of vibrant flavors and nutritious ingredients. This recipe showcases the colorful bell pepper as a natural, edible vessel filled with a hearty mixture of quinoa, beans, corn, and spices, topped with melted cheese. Perfect for gatherings or a cozy family dinner, these nacho cups are not only visually appealing but also packed with nutrients. In this article, we'll delve into the details of this recipe, exploring its ingredients, preparation methods, and serving suggestions.

Stuffed Bell Pepper Nacho Cups

Discover the delicious and nutritious world of Crunchy Stuffed Bell Pepper Nacho Cups! This vibrant recipe combines colorful bell peppers filled with a hearty mix of quinoa, beans, corn, and spices, topped with melted cheese. Perfect for parties or family dinners, these nacho cups are not only visually appealing but also packed with essential nutrients. Dive into our guide for details on ingredients, preparation steps, and serving suggestions that make this dish a delightful and healthy treat.
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Ingredients
  

4 large bell peppers (any vibrant color)

1 cup cooked quinoa (or your choice of rice)

1 cup canned black beans, rinsed and drained

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

1 cup diced tomatoes (fresh or canned)

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon garlic powder

1 cup shredded cheese (choose cheddar, Monterey Jack, or a blend)

Salt and freshly ground black pepper to taste

1 jalapeño, finely diced (optional for added heat)

1/2 cup sour cream or Greek yogurt (for topping)

Fresh cilantro, chopped (for garnish)

Tortilla chips (for serving)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C) to prepare for baking.

    Prepare the Bell Peppers: Carefully slice the tops off each bell pepper and remove the seeds and membranes inside. If necessary, trim a small amount from the bottom so they stand upright. Arrange the bell peppers in a baking dish, standing straight.

      Make the Filling: In a large mixing bowl, combine the cooked quinoa (or rice) with the rinsed black beans, corn kernels, diced tomatoes, ground cumin, chili powder, garlic powder, and jalapeño (if using). Season the mixture with salt and freshly ground black pepper to taste. Mix well until all ingredients are evenly combined.

        Stuff the Peppers: Spoon the prepared quinoa filling generously into each bell pepper, packing it tightly for maximum flavor. Sprinkle the remaining shredded cheese evenly over the top of each stuffed pepper.

          Bake the Peppers: Pour a small amount of water into the bottom of the baking dish to create steam while baking. Cover the dish tightly with aluminum foil and bake in the preheated oven for 25 minutes. After this time, remove the foil and continue baking for an additional 10-15 minutes, or until the peppers are tender and the cheese has melted into a bubbling golden crust.

            Serve: Allow the stuffed peppers to cool for a few minutes before gently removing them from the baking dish. You can cut the peppers into bite-sized pieces or serve them whole on a platter. Accompany them with a side of tortilla chips for dipping. Drizzle sour cream or Greek yogurt over the top and finish with a sprinkle of fresh cilantro for a colorful garnish.

              Enjoy: Share your delightful crunchy stuffed bell pepper nacho cups with family and friends as a fun appetizer or a lively main dish!

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