Veggie Stuffed Bell Peppers Recipe

There’s something truly magical about gathering around the table and sharing a meal that’s been lovingly prepared. Our Veggie Stuffed Bell Peppers are a celebration of vibrant colors, tantalizing aromas, and delicious flavors, making them perfect for family dinners or friendly get-togethers. Picture a cozy evening where the kitchen is filled with the irresistible scent of peppers roasting, the nutty aroma of quinoa simmering, and the sound of laughter as everyone catches up on their day. This dish is not only a feast for the eyes but also a wholesome, nutritious meal that everyone can feel good about. Let’s create some unforgettable memories with this Veggie Stuffed Bell Peppers Recipe, lovingly crafted by Zynahz.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Servings: 4
• Skill Level: Easy

• 4 large bell peppers (red, yellow, green, or orange)
• 1 cup cooked quinoa
• 1 cup black beans, rinsed and drained
• 1 cup corn kernels (fresh or frozen)
• 1 small onion, finely chopped
• 1 garlic clove, minced
• 1 cup shredded cheddar cheese
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh cilantro, chopped, for garnish
• Fresh lime slices, for serving

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes. Arrange them in a baking dish.
3. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until translucent.
4. Stir in the quinoa, black beans, and corn. Add the cumin, smoked paprika, salt, and pepper. Cook for a few minutes until heated through.
5. Spoon the quinoa mixture into each bell pepper, pressing down lightly to fill them completely.
6. Top each stuffed pepper with a generous amount of shredded cheddar cheese.
7. Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 5 minutes, or until the cheese is bubbly and golden.
8. Garnish with fresh cilantro and serve with lime slices on the side.

• For a quicker version, use pre-cooked quinoa and canned corn.
• To make this dish vegan, simply replace the cheese with a vegan alternative.

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the stuffed peppers in a 350°F oven for about 15 minutes or until thoroughly heated.

• Serve with a side of fresh salad or steamed vegetables for a balanced meal.
• A light and refreshing drink like iced tea or sparkling water with lime complements this dish wonderfully.

At Zynahz, we believe in bringing joy and creativity into every kitchen. This Veggie Stuffed Bell Peppers Recipe is a testament to how simple ingredients can create delicious and memorable meals. We encourage you to try this recipe, share your results, and enjoy it with your loved ones. Don’t forget to share it with friends and family, and explore more delightful recipes on Zynahz. Follow us on social media and sign up for our newsletter to stay inspired and keep cooking with love.