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Before diving into the cooking process, it's essential to prepare the bell peppers properly. Start by choosing fresh, firm peppers in vibrant colors—red, yellow, or green. These not only add a pop of color to your dish but also vary in flavor, with red being the sweetest.

Savory Veggie and Quinoa Stuffed Peppers

Discover the vibrant and nutritious Quinoa & Veggie Bliss Stuffed Peppers, a delightful dish that combines the goodness of quinoa and fresh vegetables in a colorful presentation. Perfect for weeknight dinners or special gatherings, this recipe caters to health-conscious eaters with its packed proteins and fiber. Enjoy the simplicity of cooking while creating a hearty meal that is as satisfying to make as it is to eat. Explore this delicious, plant-based option today!
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Ingredients
  

4 large bell peppers (any color)

1 cup quinoa, rinsed

2 cups vegetable broth

1 medium zucchini, diced

1 medium carrot, diced

1 cup corn kernels (fresh or frozen)

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

1/2 cup diced tomatoes (canned or fresh)

1 small onion, finely chopped

2 garlic cloves, minced

1 teaspoon cumin

1 teaspoon smoked paprika

1/2 teaspoon chili powder (adjust for spice tolerance)

Salt and pepper to taste

1 cup shredded cheese (optional; use dairy-free for a vegan option)

Fresh cilantro or parsley for garnish

Instructions
 

Preheat your oven to 375°F (190°C).

    In a medium pot, bring the vegetable broth to a boil. Add the rinsed quinoa, reduce to low heat, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Set aside.

      While the quinoa cooks, prepare the bell peppers. Slice the tops off each pepper, removing the seeds and membranes. Place them upright in a baking dish.

        In a large skillet over medium heat, add a drizzle of olive oil. Sauté the chopped onion for about 3-4 minutes until translucent. Add the minced garlic and cook for an additional 1 minute.

          Stir in the diced zucchini, carrot, corn, and spices (cumin, smoked paprika, chili powder, salt, and pepper). Cook for 5-7 minutes until the vegetables are tender.

            In a large bowl, combine the cooked quinoa, black beans, diced tomatoes, and sautéed vegetables. Mix well until all ingredients are evenly incorporated.

              If using cheese, stir in half of the shredded cheese into the quinoa mixture, leaving the other half for topping.

                Stuff the prepared bell peppers generously with the quinoa filling, packing it in tightly.

                  If desired, sprinkle the remaining cheese on top of the stuffed peppers.

                    Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is bubbly and slightly golden.

                      Once done, remove from the oven and let cool for a few minutes. Garnish with fresh cilantro or parsley before serving.

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