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Stuffed peppers have gained popularity over the years as a versatile and satisfying dish. This culinary favorite allows for endless variations, catering to a wide range of tastes and dietary preferences. One standout version that has captured the hearts and appetites of many is the Grilled Fiesta Stuffed Bell Peppers. This vibrant and hearty dish is not only bursting with flavor but also packs a nutritional punch, making it an excellent option for anyone seeking a healthy meal.

Grilled Stuffed Bell Peppers

Discover the vibrant flavors of Grilled Fiesta Stuffed Bell Peppers, a healthy and satisfying dish perfect for any occasion. This recipe features charred bell peppers filled with a delicious mix of quinoa, black beans, sweet corn, and spices, offering a balanced blend of nutrition and taste. These visually appealing peppers are easy to customize, making them an inclusive hit for gatherings. Enjoy smoky grilled goodness with every bite and impress your family and friends!
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Ingredients
  

4 large bell peppers (any color)

1 cup quinoa, rinsed and drained

2 cups vegetable broth (or water)

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

1 cup corn (frozen or canned)

1 medium onion, finely chopped

2 cloves garlic, minced

1 teaspoon cumin powder

1 teaspoon smoked paprika

½ teaspoon chili powder

1 cup diced tomatoes (fresh or canned)

1 cup shredded cheese (cheddar or pepper jack)

Fresh cilantro, chopped (for garnish)

Olive oil

Salt and pepper to taste

Lime wedges (for serving)

Instructions
 

Prepare the Quinoa: In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for about 15 minutes or until all the liquid is absorbed. Remove from heat and let it sit for 5 minutes, fluffing with a fork afterwards.

    Cook the Filling: In a large skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for an additional minute.

      Mix the Ingredients: In the skillet, add the cooked quinoa, black beans, corn, diced tomatoes, cumin, smoked paprika, chili powder, salt, and pepper. Stir until combined and cook for another 5 minutes, allowing the flavors to meld. Stir in half of the shredded cheese, reserving the other half for topping the peppers.

        Prepare the Peppers: While the filling is cooking, preheat the grill to medium heat. Carefully cut the tops off the bell peppers and remove the seeds and membranes. Brush the outside of the peppers with olive oil and season lightly with salt and pepper.

          Stuff the Peppers: Generously fill each bell pepper with the quinoa mixture, packing it down lightly. Place the stuffed peppers on the preheated grill, standing upright.

            Grill the Peppers: Close the grill lid and cook for about 20 minutes, or until the peppers are tender and slightly charred. During the last 5 minutes, sprinkle the remaining cheese on top of each pepper and close the grill lid until the cheese is melted and bubbly.

              Serve: Carefully remove the peppers from the grill. Garnish with freshly chopped cilantro and serve with lime wedges on the side for a zesty kick.

                Enjoy your vibrant and flavorful Grilled Fiesta Stuffed Bell Peppers that bring a taste of summer to your table!

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