Brighten up your dinner table with these easy and colorful stuffed bell peppers! Filled with nutritious quinoa or rice, black beans, corn, and zesty salsa, this dish is perfect for a weeknight meal. Seasoned with cumin and smoked paprika, then topped with melted cheese, they’re a family favorite. Bake them until they’re tender and bubbly for a delicious, wholesome meal. Garnish with fresh herbs for an extra touch. Enjoy this delightful recipe that's as tasty as it is vibrant!
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 salsa
1 teaspoon cumin
1 teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon onion powder
1 cup shredded cheese (cheddar or a blend)
Salt and pepper to taste
Fresh cilantro or parsley for garnish (optional)