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Stuffed peppers have long been celebrated for their versatility and nutritional benefits, making them a favorite among home cooks and food enthusiasts alike. These delightful creations showcase a combination of flavors and textures, all encased within a vibrant pepper shell. One standout variation is the Sunset Salsa Stuffed Peppers, a dish that not only tantalizes the taste buds but also offers a feast for the eyes with its colorful presentation. Ideal for family dinners, gatherings, or even meal prep, these stuffed peppers are a fantastic option for anyone looking to enjoy a nutritious and satisfying meal.

Sunset Salsa Stuffed Peppers

Discover the vibrant flavors of Sunset Salsa Stuffed Peppers! This delightful dish combines colorful bell peppers with a hearty filling of quinoa, black beans, and fresh veggies, making it perfect for family dinners or meal prep. Packed with nutrition and bursting with taste, these stuffed peppers are not only visually appealing but also cater to various dietary preferences. Easy to make and customizable, they promise to be a crowd-pleaser at any table!
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Ingredients
  

4 large bell peppers (any colors you prefer)

1 cup cooked quinoa (or rice)

1 cup corn (canned, frozen, or fresh)

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

1 cup diced tomatoes (fresh or canned)

½ cup diced red onion

1 garlic clove, minced

1 tsp ground cumin

1 tsp smoked paprika

½ tsp chili powder

Salt and pepper, to taste

1 cup shredded cheddar cheese (or a dairy-free alternative)

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

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

    Prepare the Peppers: Carefully slice the tops off the bell peppers and remove the seeds and membranes. If needed, trim the bottoms slightly for better stabilization (be careful not to cut through).

      Mix the Filling: In a large mixing bowl, combine the cooked quinoa, corn, black beans, diced tomatoes, red onion, minced garlic, cumin, smoked paprika, chili powder, salt, and pepper. Stir until well incorporated.

        Stuff the Peppers: Generously fill each bell pepper with the quinoa mixture, pressing down slightly to pack it in. Place the stuffed peppers upright in a baking dish.

          Add Cheese: Sprinkle the shredded cheese evenly on top of each stuffed pepper.

            Bake: Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, until the peppers are tender and the cheese is bubbly and golden.

              Garnish and Serve: Once baked, remove from the oven and let them cool slightly. Garnish with chopped cilantro and serve with lime wedges for an extra burst of flavor.

                Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4 servings