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Bell peppers are a staple in many kitchens, prized for their sweet flavor and vibrant colors. They come in various hues, including red, yellow, orange, and green, each bringing its unique flavor profile and nutritional benefits. Red bell peppers, for example, are the ripest and the sweetest, while green bell peppers have a slightly bitter taste.

Stuffed Bell Peppers with Quinoa

Discover the vibrant world of Colorful Quinoa-Stuffed Bell Peppers, a delicious and nutritious dish that is both eye-catching and easy to make. Filled with protein-packed quinoa, black beans, and fresh veggies, these peppers are perfect for anyone looking to enjoy a wholesome meal. This recipe not only celebrates a variety of flavors but also provides health benefits like fiber and vitamins. Learn how to create this colorful dish and impress your family and friends at the dinner table.
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Ingredients
  

4 medium-sized bell peppers (any color)

1 cup quinoa, rinsed and drained

2 cups vegetable broth (or water)

1 cup black beans, drained and rinsed

1 cup corn (fresh, frozen, or canned)

1 cup diced tomatoes (canned or fresh)

1 small red onion, finely chopped

2 cloves garlic, minced

1 teaspoon chili powder

1 teaspoon cumin

1 teaspoon paprika

Salt and pepper to taste

½ cup shredded cheese (optional, for topping)

Fresh cilantro or parsley, for garnish

Lime wedges, for serving

Instructions
 

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

    Cook the Quinoa: In a medium saucepan, bring the vegetable broth to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Set aside.

      Prepare the Bell Peppers: While the quinoa is cooking, prepare the bell peppers. Cut the tops off the peppers and remove the seeds and membranes. If you prefer, you can chop the tops (without the stem) and add them to the stuffing mixture later.

        Sauté Vegetables: In a large skillet over medium heat, add a splash of oil. Sauté the chopped onion for 3-4 minutes until translucent. Add the minced garlic and chopped bell pepper tops, cooking for an additional minute until fragrant.

          Mix the Stuffing: In the skillet, stir in the cooked quinoa, black beans, corn, diced tomatoes, chili powder, cumin, paprika, salt, and pepper. Cook for another 3-4 minutes until the mixture is heated through. Taste and adjust seasoning if needed.

            Stuff the Peppers: Carefully spoon the quinoa mixture into each hollowed-out bell pepper. Pack the filling tightly and pile it slightly higher than the opening. If using cheese, sprinkle it on top of the stuffed peppers.

              Bake: Place the stuffed peppers upright in a baking dish. Add a splash of water to the bottom of the dish to help steam the peppers. Cover with foil and bake in the preheated oven for 25 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.

                Serve: Remove from the oven and let cool slightly. Garnish with fresh cilantro or parsley and serve with lime wedges on the side.

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