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One of the standout features of stuffed bell peppers is their nutritional profile. Bell peppers themselves are rich in vitamins A and C, as well as a host of antioxidants that contribute to overall health. Additionally, when stuffed with a blend of vegetables, grains, and legumes, they transform into a powerhouse of nutrition.

Hearty Veggie and Cheese Stuffed Bell Peppers

Brighten up your dinner table with hearty veggie and cheese stuffed bell peppers! This colorful dish is not only visually appealing but also packed with nutrition. Filled with quinoa, black beans, and a blend of spices, these peppers make a satisfying meal suitable for various dietary preferences. Whether you keep it vegetarian or add meat, the flavors are customizable. Dive into this healthy comfort food that’s easy to make and deliciously wholesome!
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Ingredients
  

4 large bell peppers (any color)

1 cup cooked quinoa

1 cup black beans, drained and rinsed

1 cup corn kernels (fresh, frozen, or canned)

1 medium zucchini, diced

1 cup diced tomatoes (canned or fresh)

1 teaspoon cumin

1 teaspoon smoked paprika

1/2 teaspoon chili powder (optional for heat)

Salt and pepper to taste

1 cup shredded cheese (cheddar, Monterey Jack, or a blend)

1 tablespoon olive oil

Fresh cilantro or parsley for garnish (optional)

1/2 cup diced onion (optional)

Instructions
 

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

    Prepare the Bell Peppers: Slice the tops off the bell peppers and remove the seeds and membranes. If needed, you can slightly trim the bottoms to help them stand upright. Place the peppers in a baking dish cut side up.

      Sauté the Veggies: In a large skillet, heat the olive oil over medium heat. Add the diced onion (if using) and sauté until translucent, about 3-4 minutes. Then add the zucchini and cook for an additional 3-4 minutes until softened.

        Mix the Filling: In a large bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, sautéed veggies, cumin, smoked paprika, chili powder (if using), salt, and pepper. Stir in half of the shredded cheese, mixing well until everything is evenly incorporated.

          Stuff the Peppers: Carefully spoon the veggie and cheese mixture into each bell pepper, pressing down lightly to pack the filling. Top each pepper with the remaining cheese.

            Bake the Peppers: Pour a small amount of water (about 1/4 cup) into the bottom of the baking dish to help steam the peppers. Cover the dish with aluminum foil and bake in the preheated oven for 25-30 minutes.

              Remove and Serve: After the initial cooking time, remove the foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly, and the peppers are tender.

                Garnish and Enjoy: Remove the peppers from the oven and let them cool slightly. Garnish with fresh cilantro or parsley if desired. Serve warm as a main dish or a side.

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