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To create the perfect Zesty Stuffed Zucchini Peppers, it is crucial to understand the primary ingredients and their nutritional benefits. Each component plays a significant role in both flavor and health, contributing to a balanced and satisfying dish.

Stuffed Zucchini Peppers

Discover a vibrant and nutritious meal with Zesty Stuffed Zucchini Peppers! This delightful recipe combines tender zucchini and colorful bell peppers filled with a flavorful mix of quinoa, black beans, corn, and spices. Packed with vitamins and fiber, it's perfect for any dietary preference. Enjoy this hearty dish for lunch or dinner, and feel free to get creative with your favorite fillings. Healthy eating has never been so delicious!
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Ingredients
  

4 medium zucchini

2 large bell peppers (your choice of color)

1 cup quinoa, rinsed and drained

2 cups vegetable broth

1 cup black beans, drained and rinsed

1 cup corn (fresh or frozen)

1 cup diced tomatoes (either canned or fresh)

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

Salt and pepper to taste

1 cup shredded cheese (cheddar or a vegan alternative)

Fresh cilantro, chopped, for garnish

Olive oil, for drizzling

Instructions
 

Prepare the Zucchini and Peppers:

    Preheat your oven to 375°F (190°C). Slice each zucchini in half lengthwise and carefully scoop out the flesh using a spoon, leaving a hollow shell about 1/4 inch thick. Set the scooped-out flesh aside. For the bell peppers, cut off the tops, then remove the seeds and membranes.

      Cook the Quinoa:

        In a medium saucepan, combine the rinsed quinoa with the vegetable broth. Bring the mixture to a vigorous boil, then reduce the heat to low, cover, and let it simmer for about 15 minutes or until the broth has been fully absorbed. Once cooked, fluff the quinoa with a fork and set it aside.

          Prepare the Filling:

            In a large mixing bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, and the reserved chopped zucchini flesh. Add cumin, smoked paprika, garlic powder, along with salt and pepper to taste. Stir well until all ingredients are thoroughly mixed.

              Stuff the Vegetables:

                Generously fill each hollowed zucchini half and bell pepper with the quinoa mixture. Press down gently to ensure the filling is well packed. Arrange the stuffed vegetables upright in a baking dish, ensuring they fit snugly.

                  Add Cheese and Bake:

                    Evenly sprinkle the shredded cheese over the tops of the stuffed zucchini and peppers. Drizzle a small amount of olive oil over the top to enhance flavor and aid in browning. Cover the baking dish tightly with aluminum foil.

                      Bake:

                        Place the covered dish in the preheated oven and bake for 25 minutes. After 25 minutes, carefully remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is bubbly, golden, and the zucchini is tender.

                          Garnish and Serve:

                            Once baked, remove the stuffed zucchini peppers from the oven and allow them to cool for a few minutes. Just before serving, garnish with freshly chopped cilantro to add a pop of color and flavor. Enjoy your vibrant and nutritious creation!

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

                                Presentation Tips: Serve the stuffed peppers on a large platter, drizzling a little extra olive oil around the edge for a gourmet touch, and sprinkle additional cilantro over the top for added freshness.