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- 4 large bell peppers (any color) - 1 cup quinoa, rinsed - 2 cups vegetable broth - 1 can (15 oz) black beans, rinsed and drained - 1 cup corn kernels (fresh or frozen) - 1 medium onion, diced - 2 cloves garlic, minced - 1 teaspoon cumin - 1 teaspoon chili powder - 1 cup diced tomatoes (fresh or canned) - 1 cup shredded cheese (cheddar or Monterey Jack) - 2 tablespoons olive oil - Salt and pepper to taste - Fresh cilantro, for garnish - Prep Time: 15 min - Total Time: 1 hr - Servings: 4 When I cook stuffed bell peppers, I always have a colorful mix on my counter. It makes prep fun and easy! You only need a few simple ingredients. I love using quinoa for its nutty flavor and great texture. The black beans add protein, while the corn gives sweetness. The spices, like cumin and chili powder, bring warmth and depth to the dish. Don't forget the cheese! It melts beautifully on top and adds creaminess. I also like to use fresh cilantro for garnish. It adds a pop of color and bright flavor. When you gather these ingredients, you are ready to start cooking! If you want to follow along step-by-step, check the Full Recipe for detailed instructions. - Preheat the oven to 375°F (190°C). - Cut the tops off the bell peppers and remove seeds and membranes. Start by getting your oven hot. This helps cook the peppers evenly. Next, take your bell peppers and cut off the tops. Make sure you remove all the seeds and membranes inside. This will make space for the tasty filling. Set the cleaned peppers aside while you prepare the filling. - Heat olive oil in a medium saucepan; add diced onion until translucent. - Stir in garlic, cumin, and chili powder; cook until fragrant. - Add quinoa and vegetable broth, bring to a boil, then simmer. In a medium saucepan, heat two tablespoons of olive oil over medium heat. Toss in the diced onion and cook it until it turns soft and clear. This takes about three to four minutes. Next, add minced garlic, cumin, and chili powder. Stir this mix for a minute to wake up the spices. Now, add one cup of rinsed quinoa and two cups of vegetable broth. Bring the mixture to a boil. Once it boils, lower the heat, cover it, and let it simmer. In about 15 to 20 minutes, the quinoa will be fluffy and ready. - Mix cooked quinoa with black beans, corn, tomatoes, and cheese. - Stuff the bell peppers with the mixture and arrange in a baking dish. - Cover with foil and bake, then top with remaining cheese and bake uncovered. In a large bowl, combine your cooked quinoa with one can of rinsed black beans, one cup of corn, one cup of diced tomatoes, and half of the shredded cheese. Season with salt and pepper to taste. Now, gently stuff each bell pepper with this mixture. Make sure to pack it down a little so it fits well. Place the stuffed peppers upright in a baking dish. Add a splash of water to help steam them as they cook. Cover the dish with foil and bake for 30 minutes. After that, remove the foil and add the rest of the cheese on top of each pepper. Bake uncovered for another 10 to 15 minutes until the cheese is melted and bubbly. If you want the full recipe, check it out in the ingredients section! To make your stuffed bell peppers just right, you need to pack the stuffing tightly. This ensures every bite is full of flavor. I also recommend using different colored bell peppers. They make your dish look more vibrant and fun. You can cook stuffed bell peppers in the oven or on the stovetop. Baking them gives a nice, roasted flavor and a tender texture. If you use the stovetop, you might get a slightly softer texture. Both methods work well, so try both to see which you like better! These stuffed peppers are great on their own, but you can take them to the next level. Pair them with a fresh side salad for crunch or some crusty bread to soak up all the delicious juices. It makes for a complete, satisfying meal. For more details on preparing stuffed bell peppers, check the Full Recipe. {{image_2}} You can change the filling in stuffed bell peppers to fit your taste. If you want meat, try using ground turkey or beef. Both options add a nice flavor and protein boost. For a vegetarian version, swap the quinoa with rice or other grains. This keeps the dish hearty and satisfying. If you're following a gluten-free diet, use certified gluten-free ingredients. This way, you can enjoy your stuffed peppers without worry. For a vegan option, simply leave out the cheese. You can use plant-based cheese or skip it entirely. These changes still give you a tasty meal. To add some excitement, consider spices like paprika or cayenne for heat. Just a pinch can make a big difference. You can also top your peppers with avocado or sour cream. This adds creaminess and takes the dish to the next level. Enjoy trying these variations to find your favorite combination! To keep your stuffed bell peppers fresh, refrigerate them within two hours of cooking. Use airtight containers to prevent moisture loss. I recommend glass or plastic containers with tight lids. These help maintain flavor and texture. For best results, reheat stuffed bell peppers in the oven. Preheat the oven to 350°F (175°C). Place the peppers in an oven-safe dish and cover with foil. Heat for about 15-20 minutes. This method keeps the peppers moist and warm. You can also use a microwave for quick reheating. Heat on medium power for 2-3 minutes. Freezing stuffed bell peppers is easy. Wrap each pepper tightly in plastic wrap, then place them in a freezer bag. They can last up to three months in the freezer. To thaw, place the peppers in the fridge overnight. If you’re in a hurry, use the microwave on defrost mode. After thawing, reheat in the oven for the best taste. You can use beans, lentils, or tofu instead of meat. These ingredients add protein and flavor. Quinoa is also a great choice. It is light and fills you up. Mix in some veggies like spinach or mushrooms for extra taste. Use spices like cumin and chili powder to keep it tasty. You will enjoy a satisfying meal without meat. Yes, you can prepare stuffed bell peppers in advance. Just stuff them and keep them in the fridge. It is best to bake them the same day for the best taste. If you want to bake them later, cover them well. You can also freeze them for longer storage. When ready, thaw and bake until they are hot. You can get creative with the stuffing. Try using rice, farro, or barley instead of quinoa. Add chopped vegetables like zucchini, carrots, or bell peppers. You can also mix in nuts or seeds for crunch. For a different twist, add some cooked pasta. The options are endless, so have fun experimenting! Cooked stuffed peppers last about 3 to 5 days in the fridge. Make sure to store them in an airtight container. Their flavor will change over time. For the best taste, eat them within three days. If you want to keep them longer, consider freezing them. Yes, grilling stuffed bell peppers is a fun way to cook them. Start by preheating your grill. Cut the peppers in half and remove the seeds. Fill them with your stuffing and wrap them in foil to keep them from drying out. Grill for about 15 to 20 minutes. You will enjoy a smoky flavor and a nice char on the peppers. Stuffed bell peppers are a fun and easy dish that anyone can make. We covered the ingredients, prep time, and cooking steps to help you create a tasty meal. Don't forget the tips for variations and storing leftovers! With different fillings, you can customize your peppers to fit any diet. Enjoy experimenting with flavors and ingredient swaps. You'll impress your friends and family with this simple yet delicious recipe. Create a dish you love and make mealtime special!

Stuffed Bell Peppers

Spice up your dinner with these delicious stuffed bell peppers! This easy recipe combines quinoa, black beans, corn, and spices, all packed into vibrant bell peppers and topped with melting cheese. Perfect for a fiesta night or a healthy family meal, it’s both nutritious and flavorful. Ready in just 1 hour, you won’t want to miss this colorful dish. Click to explore the full recipe and bring the fiesta to your kitchen!
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Ingredients
  

4 large bell peppers (any color)

1 cup quinoa, rinsed

2 cups vegetable broth

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

1 cup corn kernels (fresh or frozen)

1 medium onion, diced

2 cloves garlic, minced

1 teaspoon cumin

1 teaspoon chili powder

1 cup diced tomatoes (fresh or canned)

1 cup shredded cheese (cheddar or Monterey Jack)

2 tablespoons olive oil

Salt and pepper to taste

Fresh cilantro, for garnish

Instructions
 

Preheat your oven to 375°F (190°C).

    Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.

      In a medium saucepan, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes.

        Stir in the minced garlic, cumin, and chili powder, cooking for an additional minute until fragrant.

          Add the quinoa and vegetable broth to the saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is fluffy and the broth is absorbed.

            In a large mixing bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, and half of the shredded cheese. Season with salt and pepper, mixing well.

              Stuff each bell pepper generously with the quinoa mixture, packing it down gently.

                Place the stuffed peppers upright in a baking dish, adding a splash of water to the bottom of the dish to help steam them while cooking.

                  Cover the dish with foil and bake for 30 minutes.

                    Remove the foil and sprinkle the remaining cheese on top of each pepper. Bake uncovered for an additional 10-15 minutes, or until the cheese is melted and bubbly.

                      Remove from the oven and let cool slightly before serving. Garnish with fresh cilantro.

                        Prep Time: 15 min | Total Time: 1 hr | Servings: 4