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Stuffed peppers are a delightful and visually appealing dish that combines the vibrant colors of bell peppers with a savory filling, making them a popular choice for both casual weeknight dinners and festive gatherings. The Stuffed Balsamic Vinaigrette Peppers recipe takes this classic dish to a new level by incorporating a tangy balsamic vinaigrette, which enhances the overall flavor profile while also providing a refreshing twist. This dish is perfect for anyone looking to enjoy a healthy and satisfying meal, packed with nutritious ingredients that are not only delicious but also versatile.

Stuffed Balsamic Vinaigrette Peppers

Discover the joy of cooking with this vibrant Stuffed Balsamic Vinaigrette Peppers recipe! These colorful bell peppers are filled with a nutritious blend of quinoa, black beans, and veggies, all enhanced by a tangy balsamic vinaigrette. Perfect for weeknight dinners or gatherings, they cater to various dietary preferences, making them a versatile choice. Enjoy a healthy, satisfying meal that's as beautiful as it is delicious, bursting with flavor and nutrients.
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Ingredients
  

4 large bell peppers (any color)

1 cup quinoa, rinsed and drained

2 cups vegetable broth

1 cup cherry tomatoes, halved

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

1 cup corn (fresh or frozen)

½ cup red onion, finely chopped

1 tablespoon olive oil

½ teaspoon garlic powder

½ teaspoon ground cumin

Salt and pepper to taste

1 cup shredded mozzarella cheese (optional)

½ cup balsamic vinaigrette

Fresh basil leaves for garnish

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C). This allows it to reach the right temperature while you prepare the peppers.

    Cook the Quinoa: In a medium saucepan, pour in the rinsed quinoa and vegetable broth. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pan, and let it simmer for about 15 minutes, or until the quinoa is fluffy and the liquid has been absorbed. Once cooked, fluff the quinoa with a fork and set it aside to cool slightly.

      Prepare the Bell Peppers: While the quinoa is cooking, take your bell peppers and slice the tops off carefully, removing the seeds and membranes inside. To enhance flavor, lightly brush the outside of each pepper with olive oil, then place them upright in a suitable baking dish.

        Mix the Filling: In a large mixing bowl, combine the cooked quinoa, halved cherry tomatoes, drained black beans, corn, finely chopped red onion, garlic powder, cumin, salt, and pepper. Drizzle the balsamic vinaigrette over the mixture, then stir until all ingredients are evenly coated and well combined.

          Stuff the Peppers: Using a spoon, carefully fill each bell pepper with the quinoa mixture, packing it gently to ensure they are filled nicely. If you are opting for cheese, sprinkle some shredded mozzarella on top of each stuffed pepper for an extra layer of creaminess.

            Bake: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 25 minutes. After 25 minutes, remove the foil and continue baking for an additional 10-15 minutes, or until the peppers are tender and the cheese (if used) is melted and bubbly.

              Garnish and Enjoy: Once baked, remove the dish from the oven and allow the peppers to cool for a few minutes. Just before serving, garnish your stuffed peppers with fresh basil leaves for a pop of color and flavor.

                Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 4 servings