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Bell peppers are low in calories and high in nutrients, making them an exceptional choice for health-conscious individuals. They are classified as a non-starchy vegetable, which means they provide essential nutrients without contributing significantly to your calorie intake. Bell peppers are rich in vitamins A and C, both of which are powerful antioxidants that play crucial roles in maintaining a healthy immune system and promoting skin health.

EASY STUFFED BELL PEPPERS

Bring color and nutrition to your table with these delicious Colorful Stuffed Bell Peppers! Perfect for any occasion, these vibrant gems can be customized to suit any palate while delivering a wealth of vitamins and minerals. Stuffed with quinoa, black beans, corn, and spices, they are not only a feast for the eyes but also a wholesome option for family meals or dinner parties. Discover the benefits of different bell pepper colors and create this delightful dish today! #StuffedPeppers #HealthyEating #ColorfulRecipes #MealPrep #VegetarianRecipes
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Ingredients
  

4 large bell peppers (any color)

1 cup quinoa (rinsed)

2 cups vegetable broth (or water)

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

1 cup corn (canned, frozen, or fresh)

1 cup diced tomatoes (canned with juices)

1 teaspoon cumin

1 teaspoon paprika

1 teaspoon garlic powder

1 cup shredded cheese (cheddar or Mexican blend)

Salt and pepper to taste

Fresh cilantro or parsley for garnish (optional)

Instructions
 

Prepare the Peppers: Preheat your oven to 375°F (190°C). Cut the tops off each bell pepper and remove seeds and membranes. Place the peppers upright in a baking dish.

    Cook Quinoa: In a saucepan, combine the rinsed quinoa with the vegetable broth. Bring to a boil, then reduce the heat, cover, and let simmer for 15 minutes or until quinoa is fluffy and liquid is absorbed. Remove from heat.

      Make the Filling: In a large mixing bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, cumin, paprika, garlic powder, half of the shredded cheese, and salt and pepper. Mix well until all ingredients are incorporated.

        Stuff the Peppers: Generously spoon the quinoa mixture into each prepared bell pepper, packing it down slightly. Top each stuffed pepper with the remaining shredded cheese.

          Bake the Peppers: Pour a small amount of water into the bottom of the baking dish to prevent the peppers from drying out. Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, until the peppers are tender and the cheese is bubbly.

            Serve: Remove from the oven and let cool slightly. Garnish with fresh cilantro or parsley if desired. Enjoy your colorful stuffed bell peppers warm!

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