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Creating these stuffed bell peppers is a straightforward process, and the steps are easy to follow:

Stuffed Bell Peppers with Cheesy Quinoa

Elevate your mealtime with these Cheesy Quinoa Stuffed Bell Peppers that are as vibrant as they are nutritious. This delightful dish combines quinoa, black beans, and colorful bell peppers, creating a wholesome meal bursting with flavor. Easy to prepare and customizable, it's perfect for families looking to eat healthier or impress guests. Experience the warmth and comfort of this colorful recipe that’s sure to become a household staple. Enjoy every cheesy bite!
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Ingredients
  

4 large bell peppers (any vibrant color)

1 cup quinoa, thoroughly rinsed

2 cups vegetable broth

1 cup black beans, rinsed and drained

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

1 cup diced tomatoes (can be canned or fresh)

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon garlic powder

Salt and pepper to taste

1 cup shredded cheese (either cheddar or mozzarella)

2 tablespoons olive oil

Fresh cilantro or parsley for garnish (optional)

Lime wedges for serving (optional)

Instructions
 

Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil over medium heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 15 minutes, or until the quinoa is fluffy and all the liquid has been absorbed. Once done, remove from heat and allow it to cool slightly.

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

      Prepare the Bell Peppers: After washing the bell peppers, slice the tops off carefully. Use a knife to remove the seeds and membranes from the inside. Brush the outer surfaces of each pepper 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, ground cumin, smoked paprika, garlic powder, salt, and pepper. Stir the mixture thoroughly until all ingredients are well incorporated. Gently fold in half of the shredded cheese, ensuring an even distribution of cheese throughout the filling.

          Stuff the Peppers: Using a spoon, carefully fill each bell pepper with the quinoa mixture, pressing the filling down firmly to pack it tightly. Once filled, sprinkle the remaining shredded cheese on top of each stuffed pepper.

            Bake the Peppers: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 25 minutes, then remove the foil and continue baking for another 10-15 minutes, or until the cheese is bubbling and has developed a light golden color.

              Serve and Enjoy: Once baked, take the peppers out of the oven and let them cool for a few minutes. If desired, garnish with fresh cilantro or parsley. Serve with lime wedges on the side for a bright, zesty flavor enhancement.

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