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When it comes to the nutritional powerhouse that is the stuffed pepper, the primary ingredients play a crucial role. Bell peppers are rich in vitamins and antioxidants, particularly vitamin C, which supports immune function and skin health. Alongside this, quinoa and rice serve as excellent sources of carbohydrates, providing energy for both the body and mind. Quinoa, in particular, is a complete protein, making it an ideal choice for those looking to enhance their protein intake without resorting to meat.

Savory Vegetable and Cheese Stuffed Peppers

Discover the vibrant world of savory vegetable and cheese stuffed peppers, a dish that beautifully combines color, flavor, and nutrition. These colorful culinary creations are filled with a hearty mix of grains, beans, and fresh vegetables, offering endless variations to suit any palate. Packed with vitamins and protein, stuffed peppers are perfect for family dinners or meal prep. Elevate your cooking with this nutritious, visually stunning recipe and delight in every delicious bite!
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Ingredients
  

4 large bell peppers (any color)

1 cup cooked quinoa (or rice)

1 cup black beans, drained and rinsed

1 cup corn kernels (fresh or frozen)

1 medium red onion, diced

2 cloves garlic, minced

1 medium zucchini, diced

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon chili powder

1 cup cherry tomatoes, halved

1½ cups shredded cheese (cheddar, mozzarella, or a blend)

¼ cup fresh cilantro, chopped (plus extra for garnish)

Salt and pepper to taste

Olive oil for sautéing

Juice of 1 lime

Instructions
 

Preheat the Oven: Set your oven to 375°F (190°C) to ensure it's hot and ready for baking.

    Prepare the Peppers: Carefully slice the tops off each bell pepper, discarding the seeds and membranes. Lightly brush the outsides of the peppers with olive oil and arrange them upright in a baking dish, ensuring the open sides face up.

      Cook the Vegetables: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced red onion and minced garlic, sautéing until they become soft and fragrant—this should take about 3-4 minutes.

        Combine Ingredients: Add the diced zucchini, corn, cumin, smoked paprika, and chili powder to the skillet. Continue to cook, stirring occasionally, for about 5 minutes until the zucchini is tender. Season the mixture with salt, pepper, and freshly squeezed lime juice.

          Mix Filling: In a large mixing bowl, combine the cooked quinoa (or rice), black beans, halved cherry tomatoes, and the sautéed vegetable mixture. Incorporate half of the shredded cheese and toss in the chopped cilantro, adjusting salt and pepper to taste.

            Stuff the Peppers: Carefully spoon the vegetable and cheese filling into each bell pepper, pressing down gently to pack them well. Top each stuffed pepper with the remaining shredded cheese.

              Bake the Peppers: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 25 minutes, then remove the foil and continue baking for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly.

                Garnish and Serve: Once baked, take the dish out of the oven and allow the peppers to cool for a few minutes. Garnish with additional chopped cilantro before serving hot. Enjoy your delightful, savory stuffed peppers!

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