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When it comes to vibrant and healthy meals, Zesty Stuffed Zucchini Bell Peppers stand out as a delightful option that tantalizes the taste buds while nourishing the body. This dish offers a perfect blend of fresh vegetables and hearty fillings, making it an ideal choice for anyone looking to enjoy a balanced meal without compromising on flavor. Whether you're hosting a dinner party, preparing a family meal, or simply seeking a wholesome dish for yourself, these stuffed peppers are sure to impress.

Stuffed Zucchini Bell Peppers

Discover the vibrant taste of Zesty Stuffed Zucchini Bell Peppers, a dish that perfectly balances flavor and nutrition. Packed with fresh vegetables and hearty fillings like quinoa, black beans, and aromatic spices, these peppers are versatile enough to cater to various dietary preferences. Whether you're hosting a dinner party or preparing a family meal, this colorful and nutritious recipe will impress everyone at the table. Explore the culinary possibilities and customize it to your taste!
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Ingredients
  

4 large zucchini (about 6 inches each)

4 bell peppers (any color)

1 cup cooked quinoa (or rice)

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

1 cup corn (fresh, frozen, or canned)

1 small red onion, diced

2 cloves garlic, minced

1 teaspoon cumin

1 teaspoon smoked paprika

½ teaspoon chili powder

Salt and pepper to taste

1 cup shredded cheese (cheddar, Monterey Jack, or vegan cheese)

2 tablespoons olive oil

Fresh cilantro or parsley, for garnish

Lime wedges, for serving

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Prepare the Vegetables: Cut the tops off the zucchini and bell peppers. For the zucchini, scoop out the insides using a small spoon or melon baller, making sure to leave a sturdy shell. Finely chop the scooped-out zucchini flesh and set aside.

      Sauté the Filling: In a large skillet, heat olive oil over medium heat. Add the diced red onion and minced garlic; sauté until fragrant and the onion is softened, about 3-4 minutes. Then, add the chopped zucchini flesh, cumin, smoked paprika, chili powder, salt, and pepper. Cook for another 5 minutes until the zucchini is soft.

        Combine Ingredients: Remove the skillet from heat and stir in the cooked quinoa, black beans, corn, and half the shredded cheese. Mix well to combine everything evenly.

          Stuff the Peppers: Spoon the filling into each prepared zucchini and bell pepper until they are generously packed. Place the stuffed vegetables upright in a baking dish.

            Top with Cheese: Sprinkle the remaining shredded cheese on top of each stuffed pepper and zucchini.

              Bake: Add a splash of water (about ¼ cup) to the bottom of the baking dish to create steam. Cover the dish with aluminum foil and bake for 25 minutes. Then remove the foil and bake for an additional 10-15 minutes, or until the cheeses are bubbly and golden.

                Serve: Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro or parsley and serve with lime wedges for an extra burst of flavor.

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