Stuffed Fruit Bell Peppers

Stuffed bell peppers have long been a staple in kitchens around the world, celebrated for their versatility and vibrant presentation. This dish allows for endless customization, making it easy to cater to various dietary preferences and flavor profiles. In this recipe, we will explore a unique twist on the classic stuffed bell pepper by incorporating quinoa and an array of fresh, seasonal produce. The result is a colorful, healthy meal that is not only visually appealing but also packed with flavor and nutrients.

Discover the vibrant world of stuffed fruit bell peppers with this unique recipe that combines quinoa and fresh seasonal produce. This colorful dish not only pleases the eye but is also packed with nutrients and flavor. Each pepper serves as a delicious vessel filled with protein-rich quinoa, fiber-filled black beans, and a medley of vegetables, making for a nutritious and satisfying meal. Perfect for various dietary preferences, these stuffed peppers can elevate any dining experience. Try this simple yet customizable recipe today!

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Ingredients

4 large bell peppers (any color)

1 cup quinoa, rinsed

2 cups vegetable broth (or water)

1 cup black beans, drained and rinsed

1 cup corn (frozen or fresh)

1 medium red onion, finely chopped

1 medium tomato, diced

1 ripe avocado, diced

1 teaspoon cumin

1 teaspoon paprika

Salt and pepper to taste

1 tablespoon olive oil

Juice of 1 lime

Fresh cilantro, chopped (for garnish)

Optional: shredded cheese (cheddar or mozzarella)

Instructions

Prepare the Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil over medium heat, then reduce to low, cover, and let it simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it cool slightly.

Prepare the Bell Peppers: While the quinoa cooks, preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and veins. Lightly brush the outside of the peppers with olive oil and place them upright in a baking dish.

Mix the Filling: In a large bowl, combine the cooked quinoa, black beans, corn, diced tomato, red onion, and avocado. Add cumin, paprika, lime juice, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.

Stuff the Peppers: Spoon the quinoa mixture into each bell pepper, pressing down gently to pack it in. If using cheese, sprinkle some on top of the filling.

Bake the Stuffed Peppers: Cover the baking dish with foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and any cheese is melted and bubbly.

Serve: Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro before serving. These stuffed peppers can be enjoyed warm or at room temperature.

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