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Stuffed bell peppers are more than just a dish; they are a canvas for creativity and a celebration of flavor. These vibrant treats combine colorful vegetables with wholesome ingredients, offering a meal that is as appealing to the eye as it is nourishing to the body. Whether you're seeking a quick weeknight dinner or a dish that can impress guests at a gathering, colorful stuffed bell peppers are a versatile option that can adapt to various tastes and dietary preferences.

Stuffed Bell Peppers Treats

Discover the colorful world of stuffed bell peppers! These vibrant treats are a delicious fusion of nutritious ingredients like quinoa, black beans, and a rainbow of bell peppers. Perfect for any occasion, they are easy to customize to fit different dietary needs, making them ideal for vegetarians, vegans, or gluten-free diets. With a burst of flavor and a visual appeal, these stuffed peppers are sure to impress at your next dinner or gathering. Get creative and enjoy a healthy meal that delights the senses!
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Ingredients
  

4 medium-sized bell peppers (any color)

1 cup cooked quinoa (or rice)

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

1 cup corn (fresh, frozen, or canned)

1 cup diced tomatoes (fresh or canned)

1 teaspoon cumin

1 teaspoon smoked paprika

½ teaspoon chili powder

Salt and pepper to taste

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

¼ cup fresh cilantro, chopped (for garnish)

1 avocado, diced (for topping)

Lime wedges (for serving)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C) and prepare a baking dish by lightly greasing it.

    Prepare the Peppers: Slice the tops off the bell peppers and remove seeds and membranes. If needed, trim the bottoms slightly to ensure they stand upright. Place them in the baking dish cut-side up.

      Mix Filling: In a large mixing bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, cumin, smoked paprika, chili powder, and salt and pepper. Mix well to ensure all ingredients are evenly distributed.

        Stuff the Peppers: Generously fill each bell pepper with the quinoa mixture, packing it tightly. Leave a little extra room at the top as some of the filling may expand during cooking.

          Top with Cheese: Sprinkle the shredded cheese evenly over the tops of each stuffed pepper.

            Bake: Cover the baking dish with aluminum foil and bake for 25-30 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly.

              Garnish and Serve: Once out of the oven, allow the peppers to cool for a few minutes. Top with diced avocado and sprinkle fresh cilantro. Serve with lime wedges for a delicious zesty kick.

                Enjoy: Dig in and enjoy your colorful stuffed bell pepper treats!

                  Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4