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Stuffed vegetables have long been a staple in various culinary traditions around the world. From the classic Italian stuffed tomatoes to the Middle Eastern stuffed grape leaves, these dishes showcase the versatility and creativity that can come from filling fresh produce with an array of delicious ingredients. Among these, stuffed balsamic peppers stand out as a vibrant and nutritious option that captures the essence of seasonal flavors while catering to various dietary preferences.

Stuffed Balsamic Peppers

Discover the delicious world of stuffed balsamic peppers, a colorful and nutritious dish that celebrates fresh ingredients and culinary creativity. Filled with a savory blend of quinoa, black beans, corn, and a rich balsamic reduction, these peppers are not only visually appealing but also adaptable for various dietary needs. Perfect as a main or side dish, this recipe invites you to experiment with seasonal flavors while impressing friends and family with ease.
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Ingredients
  

4 large bell peppers (red, yellow, or orange)

1 cup quinoa (rinsed)

2 cups vegetable broth

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

1 cup corn (fresh, frozen, or canned)

1 medium red onion, finely diced

3 cloves garlic, minced

1 cup cherry tomatoes, halved

1 teaspoon smoked paprika

1 teaspoon ground cumin

½ teaspoon salt

¼ teaspoon black pepper

¼ cup balsamic vinegar

2 tablespoons olive oil

½ cup shredded mozzarella cheese (or vegan cheese, if preferred)

Fresh basil or parsley, for garnish

Instructions
 

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

    Cook the Quinoa: In a medium saucepan, bring the vegetable broth to a boil. Add the rinsed quinoa, cover, and reduce to a simmer. Cook for 15 minutes or until the quinoa is fluffy and the broth is absorbed. Remove from heat and set aside.

      Prepare the Peppers: Slice the tops off the bell peppers and remove the seeds and membranes. Place the peppers upright in a baking dish and set aside.

        Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the diced red onion and sauté for about 3-4 minutes until it becomes translucent. Stir in the minced garlic and cook for another minute until fragrant.

          Combine Ingredients: In the skillet, add the cooked quinoa, black beans, corn, cherry tomatoes, smoked paprika, cumin, salt, and black pepper. Drizzle with the balsamic vinegar and mix well, allowing it to cook for another 2-3 minutes until heated through.

            Stuff the Peppers: Carefully spoon the quinoa mixture into each bell pepper, packing it down gently until they’re filled to the top. Place any remaining filling around the peppers in the baking dish for extra flavor.

              Top with Cheese: Sprinkle the shredded mozzarella cheese on top of each stuffed pepper.

                Bake the Peppers: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. 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 the peppers from the oven and let them cool slightly. Garnish with fresh basil or parsley before serving. Enjoy your delicious stuffed balsamic peppers!

                    Prep Time, Total Time, Servings: 20 minutes | 50 minutes | 4 servings