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Stuffed bell peppers have long been a beloved dish, cherished for their vibrant colors and nutritious potential. These delightful creations not only serve as a feast for the eyes but also pack a punch when it comes to flavor and health benefits. They offer a convenient way to incorporate a variety of fresh vegetables, grains, and proteins into your meal, making them an ideal choice for health-conscious individuals and families alike.

Savory Veggie-Stuffed Bell Peppers

Discover the vibrant and nutritious Colorful Harvest Bell Peppers recipe that brings together an array of fresh ingredients for a delicious and healthy meal. Packed with bell peppers, quinoa, black beans, corn, and zucchini, these stuffed delights are not only visually stunning but also versatile for various diets. Perfect for weeknight dinners or festive gatherings, this recipe ensures a wholesome and flavorful experience for the whole family. Enjoy creating and sharing this delightful dish!
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Ingredients
  

4 large bell peppers (any color)

1 cup quinoa, rinsed and drained

2 cups vegetable broth (or water)

1 cup black beans, drained and rinsed

1 cup corn (fresh, frozen, or canned)

1 medium onion, finely chopped

2 cloves garlic, minced

1 medium zucchini, diced

1 teaspoon cumin powder

1 teaspoon smoked paprika

½ teaspoon chili powder (optional for heat)

1 cup diced tomatoes (canned or fresh)

1 cup shredded cheese (cheddar or mozzarella)

Salt and pepper to taste

2 tablespoons olive oil

Fresh cilantro or parsley for garnish

Instructions
 

Preheat the oven to 375°F (190°C).

    Prepare the quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and set aside.

      Prepare the bell peppers: While the quinoa cooks, slice the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside of the peppers with a little olive oil and place them upright in a baking dish.

        Cook the filling: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté for about 2-3 minutes until translucent. Add the minced garlic and cook for another minute until fragrant.

          Add the veggies: Stir in the diced zucchini and corn, cooking for an additional 5 minutes until they start to soften. Then, add the black beans, diced tomatoes, cumin, smoked paprika, chili powder (if using), and cooked quinoa. Season with salt and pepper. Mix well and let it cook for another 5 minutes to merge the flavors.

            Stuff the peppers: Carefully spoon the veggie-quinoa mixture into each bell pepper, packing it down slightly. Leave a little room at the top as the filling will expand while baking.

              Top with cheese: Sprinkle shredded cheese generously on top of each stuffed pepper.

                Bake: Cover the baking dish with foil and bake in the preheated oven for 30 minutes. Then, remove the foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly, and the peppers are tender.

                  Cool and serve: Once ready, let the stuffed peppers cool for a few minutes. Garnish with fresh cilantro or parsley before serving.

                    Prep Time, Total Time, Servings: 20 minutes | 1 hour | 4 servings