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In recent years, the culinary world has seen a significant rise in the popularity of stuffed peppers, particularly among those who prioritize healthy eating. These vibrant, versatile dishes offer a delightful way to incorporate a variety of nutritious ingredients into one appealing package. Not only do they serve as a feast for the eyes, but they also provide a wholesome meal that can cater to diverse dietary preferences, from vegetarian to gluten-free options. Today, we are excited to share our recipe for Fiesta Stuffed Peppers—a colorful and nutrient-packed dish that is perfect for any occasion.

Stuffed Peppers

Discover the vibrant and nutritious world of Fiesta Stuffed Peppers! This delicious recipe combines colorful bell peppers with a hearty filling of quinoa, black beans, corn, and spices, making it perfect for any meal. Whether you're cooking for family or entertaining guests, these stuffed peppers offer endless versatility, catering to various dietary preferences. Packed with flavor and health benefits, they're sure to be a crowd-pleaser at your table! Enjoy a delightful culinary experience with this fiesta-inspired dish that’s as beautiful as it is wholesome.
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Ingredients
  

4 large bell peppers (any color)

1 cup quinoa, rinsed

2 cups vegetable broth

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

1 cup corn (frozen or canned)

1 cup diced tomatoes (fresh or canned)

1 teaspoon cumin

1 teaspoon smoked paprika

1 teaspoon chili powder

Salt and pepper to taste

1 cup shredded cheddar cheese (optional)

1 avocado, diced (for topping)

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Prepare the Peppers: Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. If needed, slice a small bit off the bottom to help them stand up straight. Place them in a baking dish.

    Cook the Quinoa: In a medium saucepan, bring 2 cups of vegetable broth to a boil. Add the rinsed quinoa, reduce to a simmer, cover, and cook for about 15 minutes, or until the liquid is absorbed and the quinoa is fluffy. Remove from heat and let sit for 5 minutes, then fluff with a fork.

      Mix the Filling: In a large bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, cumin, smoked paprika, chili powder, salt, and pepper. Mix well until all ingredients are evenly distributed.

        Stuff the Peppers: Carefully spoon the quinoa mixture into each bell pepper, packing it tightly while allowing a little overflow. If desired, sprinkle the tops with shredded cheddar cheese.

          Bake the Peppers: Pour about 1 cup of water into the baking dish around the peppers to help steam them, then cover the dish with aluminum foil. Bake for 30 minutes. If you’ve added cheese, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and the peppers are tender.

            Serve: Remove the stuffed peppers from the oven and let them cool for a few minutes. Top with diced avocado and fresh cilantro. Serve with lime wedges on the side for an extra zing.

              Prep Time: 15 minutes | Total Time: 60 minutes | Servings: 4