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- 4 large bell peppers (any color) - 1 cup cooked quinoa - 1 can black beans, drained and rinsed - 1 cup corn (fresh, frozen, or canned) - 1 cup diced tomatoes (fresh or canned) - 1 ½ cups shredded cheese (cheddar or a blend) - ½ teaspoon cumin - ½ teaspoon paprika - Salt and pepper to taste - 2 tablespoons olive oil - Fresh cilantro for garnish

Savory Veggie and Cheese Stuffed Peppers

Discover the joy of cooking with Cheesy Delight Stuffed Peppers, a colorful dish that combines bell peppers, quinoa, black beans, and cheese for a satisfying meal. Perfect for a weeknight dinner or special gatherings, this recipe is not only packed with flavor but also easy to make. Follow our step-by-step guide to prepare these delicious stuffed peppers, and impress your family and friends with a delightful, nutritious dish that looks as good as it tastes!
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Ingredients
  

4 large bell peppers (any color)

1 cup cooked quinoa (or rice for a different texture)

1 cup black beans, rinsed and drained

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

1 cup diced tomatoes (canned or fresh)

1 cup shredded cheese (cheddar or mozzarella, or a blend)

1 small onion, finely chopped

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon chili powder (optional for heat)

Salt and black pepper to taste

2 tablespoons olive oil

Fresh cilantro, chopped (for garnish)

Instructions
 

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

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

      Cook the Filling:

        - In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onions and garlic, sautéing until soft and translucent, about 3-4 minutes.

          - Stir in the cooked quinoa, black beans, corn, diced tomatoes, and season with cumin, smoked paprika, chili powder (if using), salt, and black pepper. Cook for another 5 minutes until heated through.

            Mix in Cheese: Remove the skillet from heat and stir in 3/4 cup of the shredded cheese, mixing until well combined.

              Stuff the Peppers: Carefully spoon the veggie and cheese mixture into each prepared bell pepper, packing it tightly. Sprinkle the remaining cheese on top of each stuffed pepper.

                Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese on top is melted and bubbly, and the peppers are tender.

                  Garnish and Serve: Once done, remove from the oven and let them cool slightly. Garnish with freshly chopped cilantro before serving.

                    Prep Time, Total Time, Servings: 20 minutes | 55 minutes | 4 servings