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To create a flavorful base for your Colorful Zucchini Stuffed Bell Peppers, start by sautéing your vegetables. This process is crucial as it develops the flavors and enhances the overall taste of the filling. Begin by heating a tablespoon of olive oil in a large skillet over medium heat. Once the oil is shimmering, add diced onions and sauté them until they become translucent, about 3-5 minutes. The sweetness of the onions will begin to emerge, adding depth to your filling.

Zucchini Stuffed Bell Peppers

Discover the vibrant and nutritious Colorful Zucchini Stuffed Bell Peppers that will brighten up your meal! This delicious dish is not only visually appealing but also rich in essential vitamins and minerals, making it perfect for a healthy lifestyle. Packed with a variety of colorful vegetables, grains, and protein, these customizable stuffed peppers cater to various dietary preferences. Ideal for weeknight dinners or special occasions, they are sure to impress everyone at the table. Enjoy a wholesome dish that’s as delightful to make as it is to eat!
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Ingredients
  

4 medium bell peppers (any color)

2 medium zucchinis, finely diced

1 cup cooked quinoa (or rice)

1 cup cherry tomatoes, halved

1/2 cup black beans, drained and rinsed

1/2 cup corn kernels (fresh or frozen)

1/4 cup red onion, finely chopped

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon salt (to taste)

1/4 teaspoon black pepper

1 cup shredded cheese (cheddar or mozzarella)

Fresh cilantro or parsley for garnish

Olive oil for sautéing

Instructions
 

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

    Prepare the bell peppers: Slice the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside with olive oil and place them upright in a baking dish.

      Cook the filling: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped red onion and sauté until translucent, about 3 minutes. Add the minced garlic and cook for an additional minute until fragrant.

        Add veggies: Stir in the diced zucchini and sauté for about 5 minutes until softened. Then, add the cherry tomatoes, black beans, corn, cumin, smoked paprika, salt, and black pepper. Cook for another 3–4 minutes to allow the flavors to meld.

          Mix in grains and cheese: In a large bowl, combine the cooked quinoa (or rice) with the vegetable mixture. Stir in half of the shredded cheese. Mix well to combine.

            Stuff the peppers: Carefully spoon the filling into each bell pepper until they are generously packed. Top each stuffed pepper with the remaining shredded cheese.

              Bake: Add a splash of water to the bottom of the baking dish (this will help create steam and keep the peppers moist). Cover the dish with aluminum foil, ensuring it does not touch the cheese. Bake for 25-30 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 golden.

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

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