Chili Cheese Stuffed Peppers

If you're in search of a dish that combines vibrant flavors, nutritional benefits, and hearty satisfaction, look no further than chili cheese stuffed peppers. This delicious recipe is more than just a meal; it’s an experience that brings together the wholesome goodness of fresh vegetables and the comforting essence of cheese. Perfect for family dinners, potlucks, or meal prep, these stuffed peppers pack a punch of flavor while being surprisingly easy to make.

Discover a delicious and nutritious recipe for chili cheese stuffed peppers that combines vibrant flavors and wholesome ingredients. This easy-to-make dish features bell peppers, protein-packed quinoa and black beans, melted cheese, and a blend of spices for a warm, smoky flavor. Perfect for family dinners or meal prep, these stuffed peppers are versatile and can cater to various dietary preferences. Elevate your meals with this colorful and satisfying dish that everyone will love.

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Ingredients

4 large bell peppers (any color)

1 cup cooked quinoa (or rice)

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

1 cup corn (fresh, frozen, or canned)

1 cup cherry tomatoes, halved

1 teaspoon chili powder

1 teaspoon cumin

½ teaspoon smoked paprika

Salt and pepper to taste

1 cup shredded cheddar cheese (plus extra for topping)

½ cup sour cream or Greek yogurt (optional, for serving)

Fresh cilantro, chopped (for garnish)

Instructions

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

Prepare the Peppers: Slice the tops off the bell peppers and remove the seeds and membranes. If needed, slightly trim the bottom so they can stand upright (be careful not to cut through the bottom).

Mix the Filling: In a large mixing bowl, combine the cooked quinoa, black beans, corn, cherry tomatoes, chili powder, cumin, smoked paprika, salt, and pepper. Mix in the shredded cheddar cheese, reserving a handful for topping the peppers.

Stuff the Peppers: Fill each bell pepper generously with the chili cheese mixture, pressing gently to pack the filling.

Arrange in Baking Dish: Place the stuffed peppers upright in a baking dish. If needed, add a splash of water to the bottom of the dish to create steam during baking (this helps the peppers cook evenly).

Bake: Cover the baking dish with aluminum foil and bake for 30 minutes. Then, remove the foil, sprinkle the tops of the peppers with the reserved cheese, and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is bubbling and golden.

Serve: Remove from the oven and let the peppers cool for a few minutes. Serve warm, topped with a dollop of sour cream or Greek yogurt, and sprinkle with fresh cilantro for garnish.

Prep Time, Total Time, Servings: 15 min | 55 min | 4 servings