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Stuffed bell peppers have become a beloved dish across kitchens worldwide, celebrated for their versatility and nutritional benefits. This vibrant meal is not only a feast for the eyes but also for the palate, offering a delightful combination of flavors and textures. With bell peppers serving as the perfect vessel, home cooks can create a variety of fillings to suit any dietary preference—from vegetarian to gluten-free, or even a hearty meat-filled option. The bright hues of bell peppers—ranging from deep red to sunny yellow and crisp green—not only make for a visually appealing presentation but also signal a wealth of vitamins and minerals packed inside.

EASY STUFFED BELL PEPPERS

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!
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Ingredients
  

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)

Instructions
 

Prep the Peppers: Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Place them in a baking dish, cut-side up.

    Make the Filling: In a large mixing bowl, combine the cooked quinoa or rice, black beans, corn, salsa, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Mix until fully incorporated.

      Stuff the Peppers: Spoon the filling mixture evenly into the bell peppers, packing it tightly. Top each pepper with shredded cheese.

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

          Garnish and Serve: Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro or parsley if desired. Serve warm and enjoy your delicious stuffed bell peppers!

            Prep Time: 15 mins | Total Time: 40 mins | Servings: 4