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- 4 large bell peppers (any color) - 1 cup cooked quinoa or rice - 1 can (15 oz) black beans, rinsed and drained - 1 cup corn (fresh, frozen, or canned) - 1 can (14.5 oz) diced tomatoes, drained - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1 cup shredded cheddar cheese - 4 oz cream cheese, softened - Salt and pepper to taste - Fresh cilantro, chopped (for garnish) - Lime wedges (for serving)

Cheesy Stuffed Bell Peppers

Discover a delicious and nutritious meal with this Cheesy Stuffed Bell Peppers recipe! Perfect for family gatherings, these vibrant pepper boats are filled with a hearty mix of quinoa or rice, black beans, corn, and tomatoes, all blended with creamy cheeses and a hint of spices. Not only do they look stunning on the plate, but they’re also packed with protein, fiber, and essential vitamins. Easy to customize for any dietary preference, these stuffed peppers are sure to become a new favorite!
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Ingredients
  

4 large bell peppers (any color)

1 cup quinoa or rice (cooked)

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

Salt and pepper to taste

1 cup shredded cheddar cheese (divided)

½ cup cream cheese, softened

¼ cup fresh cilantro, chopped (for garnish)

Juice of 1 lime

Olive oil for drizzling

Instructions
 

Preheat the Oven: Start by preheating your oven to 375°F (190°C).

    Prepare the Peppers: Slice the tops off the bell peppers and remove seeds and membranes. Drizzle the insides with a little olive oil and season with salt and pepper. Place them cut-side up in a baking dish.

      Make the Filling: In a large bowl, combine the cooked quinoa or rice, black beans, corn, diced tomatoes, cumin, smoked paprika, salt, pepper, lime juice, and cream cheese. Mix until everything is well coated.

        Add Cheese: Stir in ¾ cup of shredded cheddar cheese into the filling mixture, reserving the remaining ¼ cup for topping.

          Stuff the Peppers: Generously spoon the filling into each bell pepper, pressing down lightly to pack it in.

            Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for about 25 minutes. This allows the peppers to soften.

              Add Topping: After 25 minutes, remove the foil and sprinkle the tops of the stuffed peppers with the remaining ¼ cup of shredded cheddar cheese.

                Final Bake: Return the peppers to the oven and bake uncovered for an additional 10-15 minutes, or until the cheese is melted and bubbly.

                  Garnish and Serve: Once done, remove from the oven and let them cool for a few minutes. Garnish with fresh cilantro before serving.

                    Enjoy: Serve warm as an appetizer or a main dish, paired with extra lime wedges if desired.

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