Cheesy Stuffed Bell Pepper Boats

Stuffed bell peppers have long been a beloved staple in households around the world. This versatile dish allows for endless customization, making it a favorite for both weeknight dinners and festive gatherings. Among the myriad of variations, Cheesy Stuffed Bell Pepper Boats stand out for their vibrant colors, enticing flavors, and nutritional benefits. These delightful boats not only capture the eye with their bright hues but also provide a wholesome meal packed with essential nutrients, making them a perfect choice for families looking to eat healthier without sacrificing taste.

Discover the joy of making Cheesy Stuffed Bell Pepper Boats, a nutritious and customizable dish perfect for family dinners or gatherings. Bursting with vibrant colors, these delightful peppers are filled with a savory mix of grains, beans, and cheese, providing a balanced meal that satisfies hunger and nourishes the body. Easy to prepare and adaptable to various dietary needs, this recipe promises to please every palate. Get ready to enjoy a wholesome culinary adventure that’s as fun to make as it is delicious to eat!

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Ingredients

4 large bell peppers (red, yellow, or green)

1 cup cooked quinoa or rice

1 cup black beans, drained and rinsed

1 cup corn (fresh, frozen, or canned)

1 cup cherry tomatoes, halved

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 or Monterey Jack)

1 tablespoon olive oil

Fresh cilantro or parsley for garnish (optional)

Instructions

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

Prepare the Peppers: Slice the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outsides with olive oil and place them upright in a baking dish.

Make the Filling: In a large mixing bowl, combine the cooked quinoa or rice, black beans, corn, and cherry tomatoes. Add cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Mix well until all ingredients are combined.

Cheese It Up: Stir in half of the shredded cheese into the filling mixture, reserving the other half for later.

Stuff the Peppers: Carefully spoon the filling into each bell pepper, packing it in tightly but leaving some space at the top.

Top with Cheese: Sprinkle the remaining shredded cheese generously over the top of each stuffed pepper.

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 10-15 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 cheesy stuffed bell pepper boats!

Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 4 servings