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- 4 large bell peppers (any color) - 1 cup quinoa, rinsed - 2 cups vegetable broth - 1 medium zucchini, diced - 1 medium carrot, grated - 1 cup corn kernels (fresh or frozen) - 1 can (15 oz) black beans, rinsed and drained - 1 small onion, diced - 2 cloves garlic, minced - 1 cup shredded cheese (cheddar, mozzarella, or a blend) - 2 tablespoons olive oil - 1 teaspoon cumin - 1 teaspoon paprika - Salt and pepper to taste - Fresh herbs (such as parsley or cilantro) for garnish

Cozy Vegetable and Cheese Stuffed Peppers

Discover the warmth and taste of cozy vegetable and cheese stuffed peppers. This delicious meal is packed with nutritious ingredients like quinoa, black beans, and colorful veggies, making it perfect for all dietary preferences. Easy to prepare and visually appealing, these stuffed peppers are sure to become a family favorite. Whether you enjoy them as a main dish or a delightful side, savor each flavorful bite and enjoy a wholesome dining experience.
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Ingredients
  

4 large bell peppers (any color)

1 cup quinoa, rinsed

2 cups vegetable broth (or water)

1 tablespoon olive oil

1 small onion, finely chopped

3 cloves garlic, minced

1 medium zucchini, diced

1 medium carrot, grated

1 cup corn kernels (fresh, canned, or frozen)

1 cup black beans, rinsed and drained

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and pepper to taste

1 cup shredded mozzarella cheese (or cheese of choice)

Fresh parsley or cilantro, for garnish

Instructions
 

Prepare the Peppers:

    - Preheat your oven to 375°F (190°C).

      - Cut the tops off the bell peppers and remove the seeds and membranes. Place them cut-side up in a baking dish.

        Cook the Quinoa:

          - In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and let simmer for 15 minutes. Once cooked, fluff with a fork and set aside.

            Sauté the Vegetables:

              - In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic; sauté for about 3-4 minutes or until the onion is translucent.

                - Stir in the diced zucchini and grated carrot. Cook for another 5 minutes until tender.

                  Combine and Season:

                    - In the skillet, add the cooked quinoa, corn, black beans, cumin, smoked paprika, salt, and pepper. Mix well and cook for an additional 2-3 minutes to heat through.

                      Stuff the Peppers:

                        - Remove the skillet from heat and fold in half of the shredded cheese. Spoon the vegetable and quinoa mixture into each bell pepper, packing it tightly.

                          Top with Cheese:

                            - Sprinkle the remaining cheese on top of each stuffed pepper.

                              Bake the Peppers:

                                - Cover the baking dish with aluminum foil and bake for 25 minutes. Then remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is bubbly and slightly golden.

                                  Garnish and Serve:

                                    - Remove from the oven and let cool for a few minutes. Garnish with fresh parsley or cilantro before serving.

                                      Prep Time, Total Time, Servings: 15 minutes | 55 minutes | 4 servings