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If you're searching for a visually striking and nutritious meal, look no further than Colorful Harvest Bell Peppers. This vibrant dish not only captivates the eye with its array of colors, but it also offers a delightful explosion of flavors and textures that make it a favorite among both home cooks and food enthusiasts. Stuffed bell peppers are not only delicious but also versatile, easily accommodating a variety of dietary preferences—making them an ideal choice for family dinners, meal prep, or entertaining guests.

Easy Veggie-Stuffed Bell Peppers with Rice

Discover the vibrant world of Colorful Harvest Bell Peppers, a visually stunning and nutritious dish perfect for any occasion! These stuffed peppers are not just delightful to look at; they're packed with vitamins A and C, protein, and fiber. Customize the filling to suit your dietary needs, using ingredients like rice, quinoa, beans, and fresh veggies. Ideal for family dinners or entertaining guests, this meal combines flavor and nutrition effortlessly. Embrace creativity in your cooking and enjoy the wholesome benefits of this colorful dish!
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Ingredients
  

4 large bell peppers (any color you like)

1 cup cooked rice (white, brown, or quinoa)

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

1 cup corn kernels (fresh, frozen, or canned)

1 small onion, diced

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon chili powder (optional for spice)

1 cup diced tomatoes (fresh or canned)

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

Salt and pepper to taste

Fresh cilantro or parsley for garnish (optional)

Olive oil for cooking

Instructions
 

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

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

      Sauté Vegetables: In a skillet over medium heat, add a drizzle of olive oil. Sauté the diced onion and minced garlic until the onion becomes translucent, about 3-5 minutes.

        Mix Filling: In a large bowl, combine the cooked rice, black beans, corn, diced tomatoes, sautéed onion and garlic, cumin, smoked paprika, and chili powder. Mix well, and season with salt and pepper to taste.

          Stuff Peppers: Carefully spoon the veggie and rice mixture into each bell pepper, packing it lightly but firmly. If using, top each filled pepper with a generous amount of shredded cheese.

            Bake: Pour a little water into the bottom of the baking dish (about ½ cup) to help steam and keep the peppers moist. Cover with aluminum foil and bake for 25-30 minutes. Remove the foil and bake for an additional 10-15 minutes, until the peppers are tender and the cheese is melted and bubbly.

              Garnish & Serve: Once baked, remove from the oven and let cool slightly. Garnish with fresh cilantro or parsley before serving. These can be served warm or at room temperature.

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