Cheesy Vegetable and Quinoa Stuffed Bell Peppers -

Cheesy Vegetable and Quinoa Stuffed Bell Peppers

Discover the vibrant and nutritious Cheesy Rainbow Quinoa-Stuffed Bell Peppers, a delightful dish that's perfect for any occasion! These colorful peppers are packed with protein-rich quinoa, fresh vegetables, and gooey cheese, creating a meal that's both healthy and satisfying. Ideal for family dinners or impressing guests, this recipe combines taste with eye-catching presentation. Try this wholesome dish today and enjoy a burst of flavors in every bite!

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Ingredients

4 large bell peppers (choose a mix of colors for a vibrant presentation)

1 cup quinoa, rinsed and drained

2 cups vegetable broth or water

1 cup corn kernels (can use fresh, frozen, or canned)

1 medium zucchini, diced

1 cup cherry tomatoes, halved

1 small red onion, diced

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and pepper to taste

1 cup shredded cheese (such as cheddar, mozzarella, or a combination)

1 tablespoon olive oil

Fresh parsley or cilantro, for garnish (optional)

Instructions

Preheat the Oven:

Begin by preheating your oven to 375°F (190°C).

Cook the Quinoa:

In a medium saucepan, combine the rinsed quinoa with the vegetable broth (or water). Bring it to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes, or until all the liquid is absorbed. When done, remove from heat and fluff the quinoa with a fork.

Sauté the Vegetables:

While the quinoa cooks, heat olive oil in a large skillet over medium heat. Add the diced red onion and minced garlic. Sauté for about 2-3 minutes, stirring occasionally, until the onion is translucent and fragrant.

Incorporate Additional Vegetables:

Add the diced zucchini, corn, cherry tomatoes, ground cumin, smoked paprika, salt, and pepper to the skillet. Stir well and continue to cook for another 5-7 minutes, or until the zucchini is tender and the vegetables are heated through.

Mix the Filling:

In a large mixing bowl, combine the cooked quinoa with the sautéed vegetable mixture. Add half of the shredded cheese, mixing thoroughly to blend all the flavors. Taste and adjust the seasoning as needed.

Prepare the Bell Peppers:

Carefully cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers upright in a baking dish. If they wobble, you can slice a tiny bit off the bottom to create a stable base.

Stuff the Peppers:

Spoon the quinoa and vegetable mixture into each bell pepper, pressing down gently to pack it in. Once filled, top with the remaining shredded cheese for added flavor and a golden crust.

Bake the Peppers:

Pour a splash of water into the bottom of the baking dish to create steam, then cover it tightly with aluminum foil. Bake in the preheated oven for 25 minutes. After that, remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly.

Serve and Garnish:

Once baked, remove the dish from the oven and allow the peppers to cool for a few minutes. For an extra touch, garnish with freshly chopped parsley or cilantro before serving. Enjoy your colorful and cheesy creation while still warm!

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