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- 4 large bell peppers (red, yellow, green, or orange) - 1 cup quinoa or brown rice - 1 can (15 oz) black beans, rinsed and drained - 1 cup corn (fresh, frozen, or canned) - 1 medium zucchini, diced - 1 cup diced tomatoes (fresh or canned) - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon cumin - Salt and pepper, to taste - 1 cup shredded cheese (cheddar, mozzarella, or a blend) - Olive oil, for drizzling - Fresh herbs (parsley or cilantro) for garnish

Vegetable and Cheese Stuffed Bell Peppers

Discover the vibrant and nutritious Colorful Veggie & Cheese Delight Stuffed Peppers that are sure to brighten up your dinner table. This easy recipe combines bell peppers, quinoa or brown rice, black beans, and fresh vegetables, creating a delicious and wholesome meal. Perfect for any occasion, these stuffed peppers are not only beautiful but also versatile, allowing you to personalize the filling to suit any dietary preference. Enjoy a healthy and satisfying dish that your whole family will love!
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Ingredients
  

4 large bell peppers (any color)

1 cup quinoa (or rice)

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

1 cup corn kernels (frozen or fresh)

1 medium zucchini, diced

1 small onion, finely chopped

2 cloves garlic, minced

1 cup diced tomatoes (fresh or canned)

1 teaspoon cumin

1 teaspoon paprika

Salt and pepper to taste

1 ½ cups shredded cheese (cheddar or mozzarella)

2 tablespoons olive oil

Fresh cilantro or parsley, chopped for garnish

Optional: Hot sauce for serving

Instructions
 

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

    Prepare the Quinoa/Rice: In a medium saucepan, cook the quinoa or rice according to package instructions. Set aside once done.

      Sauté Vegetables: In a large skillet, heat olive oil over medium heat. Add chopped onions and sauté until translucent, about 3-4 minutes. Stir in minced garlic and diced zucchini, cooking for another 2-3 minutes until the zucchini is tender.

        Combine Filling Ingredients: To the skillet, add cooked quinoa/rice, black beans, corn, diced tomatoes, cumin, paprika, salt, and pepper. Stir well to combine all ingredients and let cook for about 5 minutes so the flavors meld. Remove from heat and fold in 1 cup of the shredded cheese.

          Prepare the Bell Peppers: While the filling cooks, rinse the bell peppers and slice the tops off. Remove the seeds and membranes. Arrange the peppers upright in a baking dish.

            Stuff the Peppers: Spoon the vegetable and cheese filling generously into each bell pepper, pressing down lightly to pack the filling.

              Bake the Peppers: Cover the baking dish with foil and place it in the preheated oven. Bake for 25 minutes. Then, remove the foil, sprinkle the remaining ½ cup of shredded cheese on top of each stuffed pepper, and return to the oven for an additional 10-15 minutes, until the cheese is melted and bubbly.

                Garnish and Serve: Once done, carefully remove the dish from the oven. Allow the stuffed peppers to cool for a few minutes. Garnish with fresh cilantro or parsley. Serve hot and enjoy with optional hot sauce if desired.

                  Prep Time, Total Time, Servings: 15 mins | 50 mins | 4 servings