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Colorful Crunch: Veggie & Cheese Stuffed Peppers is a delightful dish that combines vibrant vegetables with savory flavors for a satisfying meal. These stuffed peppers not only look beautiful on the plate but also offer a range of textures and tastes that make them a favorite among both adults and children. Whether you're looking for a healthy weeknight dinner or a show-stopping dish for a gathering, these peppers are sure to impress.

Quick Veggie & Cheese Stuffed Peppers

Brighten up your spring table with these Veggie & Cheese Stuffed Peppers! This colorful, easy weeknight dinner is packed with fresh vegetables and gooey cheese, making it both satisfying and wholesome. Perfect for Easter brunch or a cozy family meal, these stuffed peppers showcase vibrant flavors and textures that everyone will love. Try this delightful recipe tonight and enjoy a nourishing dish that's as beautiful as it is delicious. Save this for later!
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Ingredients
  

4 medium bell peppers (any color of your choice)

1 cup cooked quinoa (or rice)

1 cup black beans, drained and rinsed

1 cup corn kernels (you can use fresh, frozen, or canned)

1 cup diced tomatoes (fresh or canned)

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

Salt and pepper to taste

1 cup shredded cheese (such as cheddar or Monterey Jack, or any favorite cheese)

1 tablespoon olive oil

Fresh cilantro or parsley for garnish (optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C) to ensure it’s hot and ready for baking.

    Prepare the Peppers: Take the bell peppers and carefully slice off the tops. Remove the seeds and membranes inside. For extra flavor and a delightful crunch, lightly brush the outer surfaces with olive oil.

      Mix the Filling: In a large mixing bowl, combine the cooked quinoa, black beans, corn, and diced tomatoes. Season the mixture with ground cumin, smoked paprika, garlic powder, salt, and pepper. Stir everything together until well incorporated. Fold in half of the shredded cheese for added creaminess.

        Stuff the Peppers: Generously spoon the veggie and cheese filling into each bell pepper, packing it in until they are filled to the brim.

          Arrange in Baking Dish: Place the stuffed peppers upright in a baking dish. If the peppers are unsteady, you can carefully slice a small portion off the bottoms to create a flat base for stability.

            Bake: Cover the baking dish with aluminum foil to retain moisture and assist in softening the peppers. Bake in the preheated oven for 25 minutes. After this time, remove the foil, sprinkle the remaining cheese evenly over the tops of the stuffed peppers, and continue baking for another 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly.

              Garnish and Serve: Once baked, carefully remove the dish from the oven and allow the peppers to cool slightly. For a fresh touch, garnish with chopped cilantro or parsley if desired. Serve warm and enjoy the vibrant flavors of your cheesy veggie delight!

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