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Before we dive into the stuffing process, it’s essential to prepare your bell peppers properly. Start by selecting firm, ripe peppers, preferably in vibrant colors like red, yellow, or green. To stabilize them, gently slice off the tops, ensuring you leave enough of the pepper intact to hold the filling. Use a sharp knife for a clean cut, and be careful not to cut too deep, as you want the base to remain intact.

Cheesy Baked Stuffed Peppers

Discover the mouthwatering world of Cheesy Baked Stuffed Peppers! This vibrant dish combines wholesome ingredients like quinoa, black beans, and colorful bell peppers, all topped with gooey cheese for a delicious meal that's both nutritious and satisfying. Perfect for weeknight dinners or special occasions, you can easily customize these stuffed peppers to suit your taste and dietary needs. Learn about the preparation, cooking techniques, and health benefits in this easy-to-follow guide. Perfect for anyone looking to incorporate more nutrients into their meals while enjoying the rich flavors of cheese and spices!
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Ingredients
  

4 large bell peppers (any vibrant color)

1 cup cooked quinoa (or your choice of fluffy rice)

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

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

1 cup diced tomatoes (use either canned or fresh)

1 teaspoon ground cumin

1 teaspoon smoked paprika for added depth

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and black pepper to taste

1 cup shredded cheddar cheese (feel free to mix cheeses)

1/2 cup fresh cilantro, finely chopped (for garnish)

1 tablespoon olive oil

1/2 cup salsa (optional, for a kick)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C) to ensure it reaches the right temperature for baking.

    Prepare the Peppers: Carefully slice the tops off the bell peppers and remove all seeds and inner membranes. Stand the peppers upright in a baking dish. If they wobble, trim the bottoms slightly for better stability.

      Make the Filling: In a large mixing bowl, combine the cooked quinoa, rinsed black beans, corn, diced tomatoes, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Mix everything together until thoroughly combined and vibrant.

        Stuff the Peppers: Generously fill each bell pepper with the quinoa filling mixture, gently pressing down to ensure it is packed in nicely.

          Add Cheese: Sprinkle a generous amount of shredded cheddar cheese over the top of each stuffed pepper, ensuring the filling is well-covered.

            Drizzle with Olive Oil: For a final touch, lightly drizzle olive oil over the tops of the stuffed peppers to enhance flavor and moisture during baking.

              Bake the Peppers: Cover the baking dish with aluminum foil and place it into the preheated oven. Bake for approximately 30 minutes, then remove the foil and continue baking for another 15-20 minutes, until the peppers are tender and the cheese is wonderfully bubbly and golden.

                Garnish and Serve: After baking, carefully remove the peppers from the oven and let them cool for a few minutes. Garnish with freshly chopped cilantro and serve with a side of salsa for an extra burst of flavor, if you like.

                  Prep Time, Total Time, Servings: 15 min | 1 hr | Serves 4