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- 4 large bell peppers (any color) - 1 cup quinoa, rinsed - 2 cups vegetable broth or water - 1 can (15 oz) black beans, drained and rinsed - 1 cup corn (fresh, frozen, or canned) - 1 cup cherry tomatoes, halved - 1 medium zucchini, diced - 1 cup shredded cheese (cheddar or a dairy-free alternative) - 1 teaspoon cumin - 1 teaspoon smoked paprika - Salt and pepper to taste - Olive oil for sautéing - Fresh cilantro or parsley for garnish (optional)

Cheesy Vegetable and Quinoa Stuffed Peppers

Discover the deliciousness of Cheesy Vegetable and Quinoa Stuffed Peppers, a colorful and nutritious meal perfect for any occasion. Packed with fresh vegetables, quinoa, and melty cheese, this dish is not only visually appealing but also loaded with health benefits. It's versatile enough to accommodate different dietary preferences and can easily be customized with your favorite ingredients. Experience a wholesome, satisfying meal that your whole family will love!
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Ingredients
  

4 large bell peppers (any color)

1 cup quinoa, rinsed and drained

2 cups vegetable broth (or water)

1 cup black beans, rinsed and drained

1 cup corn (fresh, frozen, or canned)

1 cup cherry tomatoes, halved

1 small zucchini, diced

1 small red onion, diced

1 clove garlic, minced

1 teaspoon cumin

1 teaspoon smoked paprika

Salt and pepper to taste

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

¼ cup fresh parsley or cilantro, chopped (for garnish)

Olive oil for drizzling

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, reduce heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed. Remove from heat and fluff with a fork.

      Sauté the Vegetables: In a large skillet, heat a drizzle of olive oil over medium heat. Add the diced red onion and minced garlic, sautéing until translucent (about 3-4 minutes). Stir in the zucchini, corn, and cherry tomatoes, cooking for another 5 minutes. Season with cumin, smoked paprika, salt, and pepper.

        Combine Ingredients: In a large bowl, combine the cooked quinoa, sautéed vegetables, black beans, and half of the shredded cheese. Mix well to combine and taste for seasoning.

          Prepare the Peppers: While the filling is cooling slightly, slice the tops off the bell peppers (keeping the tops if you desire to use them as lids). Remove the seeds and membranes. Lightly drizzle olive oil over the outside of each pepper and place them upright in a baking dish.

            Stuff the Peppers: Generously fill each bell pepper with the quinoa and vegetable mixture. Pack it down gently and then top each pepper with the remaining shredded cheese.

              Bake: Cover the baking dish with aluminum foil and bake 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 brown.

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

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