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As the summer days wind down and the back-to-school season approaches, families everywhere begin to shift gears. The hustle and bustle of early morning routines, packed lunches, and after-school activities return, reigniting the importance of mealtime as a cherished opportunity for connection. Back-to-school meals not only nourish the body but also provide a moment for families to gather, share their experiences, and fortify their bonds. One delightful dish that embodies both nutrition and family fun is the Colorful Back to School Peppers, a recipe that transforms everyday ingredients into a vibrant, hearty meal that is as pleasing to the eye as it is to the palate.

Back To School Peppers

As the back-to-school season approaches, energize your family meals with a vibrant and nutritious dish: Colorful Back to School Peppers. These stuffed bell peppers are filled with a savory mix of quinoa, black beans, and fresh veggies, making them a perfect option for busy nights. Not only are they easy to prepare and reheat, but they're also packed with essential vitamins and minerals. Gather the family to enjoy cooking together and create lasting memories at the dinner table with this fun, healthy recipe!
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Ingredients
  

4 large bell peppers (red, yellow, green, or orange)

1 cup quinoa (uncooked)

2 cups vegetable broth (or water)

1 cup black beans (canned, drained, and rinsed)

1 cup corn (fresh or frozen)

1 medium red onion, diced

2 cloves garlic, minced

1 tsp ground cumin

1 tsp smoked paprika

1/2 tsp chili powder (optional for a kick)

1 cup diced tomatoes (canned or fresh)

1 cup shredded cheese (cheddar or mozzarella)

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C). This ensures that your stuffed peppers will cook evenly.

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

      Sauté Vegetables: In a large skillet over medium heat, add a splash of olive oil. Once hot, add the diced red onion and cook until translucent (about 3-4 minutes). Add the minced garlic and cook for an additional minute until fragrant.

        Mix Filling: To the skillet, add in the black beans, corn, diced tomatoes, cooked quinoa, ground cumin, smoked paprika, chili powder (if using), and season with salt and pepper. Stir well to combine everything and let it cook for another 5-7 minutes, allowing the flavors to meld together.

          Prepare Peppers: While the filling is cooking, slice the tops off the bell peppers and remove the seeds. If necessary, slice a thin layer off the bottom of each pepper, so they stand upright without tipping over.

            Stuff the Peppers: Spoon the quinoa mixture into each prepared bell pepper, packing it down gently. Leave a little space at the top for the cheese.

              Add Cheese: Generously sprinkle shredded cheese over the top of each filled pepper.

                Bake: Place stuffed peppers upright in a baking dish. Add a small amount of water (about 1/4 cup) to the bottom of the dish to create steam during baking. Cover the dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes, until the peppers are tender and the cheese is bubbly and golden.

                  Serve: Remove from the oven and let them cool slightly. Garnish with fresh cilantro and serve with lime wedges on the side for an extra zing!

                    Prep Time, Total Time, Servings: 20 minutes | 50 minutes | 4 servings