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Cheesy stuffed bell peppers are a culinary treasure that not only tantalizes the taste buds but also provides a healthy and satisfying meal option. This dish, with its vibrant colors and delightful flavors, is more than just a feast for the eyes; it offers a comforting blend of ingredients that cater to both health-conscious eaters and cheese lovers alike. With the rising trend of incorporating more plant-based meals into our diets, cheesy stuffed bell peppers have emerged as a favorite, thanks to their versatility and ease of preparation.

Cheesy Stuffed Bell Peppers – A Healthy Family Favorite!

Discover the deliciousness of cheesy stuffed bell peppers, a vibrant meal that's both satisfying and healthy. This easy dish combines colorful bell peppers with a flavorful filling of quinoa, black beans, corn, and melted cheese, making it perfect for any diet. Packed with essential nutrients, these peppers are not only a feast for the eyes but also a nourishing option for quick family dinners. Explore variations and make it your own for a delightful twist on a classic recipe.
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Ingredients
  

4 large bell peppers (any color)

1 cup cooked quinoa (or brown rice)

1 cup black beans, rinsed and drained

1 cup corn (fresh, frozen, or canned)

1 cup diced tomatoes (fresh or canned)

1 teaspoon cumin

1 teaspoon smoked paprika

½ teaspoon garlic powder

½ teaspoon onion powder

Salt and pepper to taste

1 cup shredded cheese (cheddar, Monterey Jack, or a dairy-free alternative)

¼ cup fresh cilantro, chopped (optional, for garnish)

Sour cream or Greek yogurt (optional, for serving)

Instructions
 

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

    Prepare the Bell Peppers: Slice the tops off the bell peppers and remove the seeds and membranes. Lightly coat the outside of the peppers with a bit of olive oil for added flavor.

      Cook the Filling: In a large mixing bowl, combine the cooked quinoa (or brown rice), black beans, corn, diced tomatoes, cumin, smoked paprika, garlic powder, onion powder, and half of the shredded cheese. Season with salt and pepper to taste.

        Stuff the Peppers: Generously fill each bell pepper with the quinoa mixture, pressing down gently to pack it well. Arrange the stuffed peppers upright in a baking dish.

          Add Cheese Topping: Sprinkle the remaining shredded cheese over the tops of the stuffed peppers for a delicious, cheesy crust.

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

              Garnish and Serve: Remove from the oven and let cool slightly. Garnish with fresh cilantro if desired, and serve with a dollop of sour cream or Greek yogurt on the side.

                Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4 servings