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Stuffed bell peppers have a rich history, with variations appearing in numerous cuisines worldwide. The origins of this dish can be traced back to Mediterranean and Middle Eastern cooking, where vegetables were often used as vessels for grains, meats, and spices. Today, stuffed peppers are popular in many cultures, from the classic Italian "peperoni ripieni" to the Mexican "chiles rellenos," showcasing the dish's adaptability.

EASY STUFFED BELL PEPPERS

Brighten up your dinner with these Colorful Delight Stuffed Bell Peppers! Packed with protein-rich quinoa, black beans, and corn, these tasty peppers are bursting with flavor. Topped with melty cheese and garnished with fresh herbs, they make a satisfying and nutritious meal. Perfect for meal prep or a weeknight dinner, this simple recipe is ready in just about 50 minutes. Get creative with your favorite peppers and enjoy this colorful dish!
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Ingredients
  

4 large bell peppers (any color)

1 cup quinoa, rinsed

2 cups vegetable broth (or water)

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

1 cup corn (frozen or canned)

1 cup diced tomatoes (fresh or canned)

1 teaspoon cumin

1 teaspoon chili powder

Salt and pepper to taste

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

Fresh cilantro or parsley for garnish (optional)

Instructions
 

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

    Prepare the Quinoa: In a medium saucepan, bring the vegetable broth to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and let it simmer for about 15 minutes or until the liquid is absorbed. Remove from heat and fluff with a fork.

      Prep the Peppers: While the quinoa is cooking, slice the tops off the bell peppers and remove the seeds and membranes. If needed, trim the bottom of the peppers slightly so they stand upright.

        Mix the Filling: In a large mixing bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper. Mix well until all ingredients are combined.

          Stuff the Peppers: Spoon the filling mixture into each bell pepper, packing it lightly but full. Place the stuffed peppers in a baking dish upright.

            Add Cheese Topping: Sprinkle shredded cheese generously on top of each stuffed pepper.

              Bake: Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, until the peppers are tender and the cheese is bubbly and slightly golden.

                Garnish and Serve: Once done, remove from the oven, let them cool slightly, and garnish with fresh cilantro or parsley if desired. Serve warm and enjoy!

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