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The star of this dish is undoubtedly the bell pepper. Available in a variety of colors including red, yellow, green, and orange, bell peppers are not only visually appealing but also rich in vitamins A and C, which are essential for maintaining a healthy immune system and skin. They are low in calories and high in antioxidants, making them an excellent choice for weight management and overall health. The crunchiness of bell peppers also adds a delightful texture to the dish, enhancing the overall eating experience.

Veggie Stuffed Bell Peppers

Discover the joy of cooking with our Vibrant Veggie Stuffed Bell Peppers recipe! These colorful, nutritious delights are filled with a mix of quinoa, black beans, corn, and tomatoes, making them perfect for any healthy meal. Easy to customize for various diets and packed with flavor, they're not just a feast for the eyes but also for your taste buds! Perfect for meal prep or family dinners. Try it today! #StuffedPeppers #HealthyEating #VegetarianRecipes #MealPrep #CleanEating #ColorfulCuisine #HealthyRecipes
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Ingredients
  

4 large bell peppers (any color)

1 cup quinoa (uncooked)

2 cups vegetable broth

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

1 cup corn (frozen or canned)

1 cup diced tomatoes (canned or fresh)

1 small red onion (diced)

2 cloves garlic (minced)

1 teaspoon cumin

1 teaspoon chili powder

½ teaspoon smoked paprika

Salt and pepper to taste

1 cup shredded cheese (cheddar or pepper jack, optional)

Fresh cilantro (for garnish)

Instructions
 

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

    Prepare Quinoa: In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until all the liquid is absorbed. Fluff with a fork and set aside.

      Sauté Veggies: In a large skillet over medium heat, add a splash of olive oil. Add the diced onions and minced garlic, sautéing until soft and fragrant (about 3-4 minutes).

        Combine Ingredients: In the skillet, add the black beans, corn, diced tomatoes, cooked quinoa, cumin, chili powder, smoked paprika, salt, and pepper. Mix well, cooking for an additional 5 minutes to heat through.

          Prepare Bell Peppers: While the filling cooks, slice the tops off the bell peppers and remove the seeds and membranes. You can chop the tops and add them to the filling for extra flavor.

            Fill the Peppers: Stuff each bell pepper generously with the veggie-quinoa mixture. If using cheese, sprinkle some on top of each stuffed pepper.

              Bake Them: Arrange the stuffed peppers in a baking dish. If desired, you can add a splash of vegetable broth at the bottom of the dish to steam the peppers. Cover with foil and bake for 25-30 minutes. Remove the foil and bake for an additional 10 minutes, until the peppers are tender and the cheese is melted and bubbly.

                Serve and Garnish: Remove from the oven and let cool slightly. Garnish with fresh cilantro before serving. Enjoy your vibrant veggie stuffed bell peppers!

                  Prep Time: 20 min | Total Time: 1 hr | Servings: 4