Stuffed Fruit Bell Peppers -

Stuffed bell peppers are a culinary canvas, offering a delightful blend of color and flavor that captivates both the eye and the palate. This versatile dish is a favorite among home cooks and food enthusiasts alike, not only for its aesthetic appeal but also for its nutritional benefits. At the heart of this recipe lies a medley of wholesome ingredients, including quinoa, black beans, and fresh vegetables, which come together to create a meal that is as satisfying as it is beautiful. Whether you’re planning a family dinner, hosting a gathering, or looking for an easy meal prep option, these colorful stuffed fruit bell peppers are sure to impress.

Stuffed Fruit Bell Peppers

Discover the beauty and nutrition of Colorful Stuffed Fruit Bell Peppers. This vibrant dish combines quinoa, black beans, and fresh vegetables, making it a delicious and healthy option for any occasion. With their rich colors and flavors, these stuffed peppers not only delight the senses but also provide essential nutrients like vitamin C and protein. Perfect for family dinners or meal prep, this dish is sure to elevate your cooking game and impress your guests.

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Ingredients

4 large bell peppers (choose red, yellow, or orange for vibrant color)

1 cup quinoa (cooked)

1 cup black beans (canned, rinsed, and drained)

1 cup corn (can be frozen or fresh)

1 cup diced tomatoes (fresh or canned)

1 small red onion (finely chopped)

2 cloves garlic (minced)

1 teaspoon ground cumin

1 teaspoon chili powder

½ teaspoon smoked paprika

¾ cup shredded cheddar cheese (optional, for added richness)

¼ cup fresh cilantro (chopped, for garnish)

Salt and pepper (to taste)

1 tablespoon olive oil

1 lime (juiced, for a zesty flavor)

Instructions

Prepare the Peppers:

- Preheat your oven to 375°F (190°C).

- Using a sharp knife, carefully slice the tops off the bell peppers, ensuring to create a bowl shape. Remove the seeds and membranes from the inside to make room for the filling. Set the tops aside for possible use later or discard.

Cook Quinoa:

- Rinse the quinoa under cold running water in a fine mesh sieve to remove any bitterness. Cook it according to the package instructions, typically using a 2:1 water to quinoa ratio, which usually takes about 15 minutes. Once cooked, fluff with a fork and set aside.

Sauté Vegetables:

- In a large skillet, heat the olive oil over medium heat. Add the finely chopped red onion and sauté for about 3-4 minutes or until it becomes translucent. Add the minced garlic and continue to cook for an additional minute until it releases its aromatic fragrance.

Combine Ingredients:

- In the same skillet, add the cooked quinoa, black beans, corn, diced tomatoes, cumin, chili powder, smoked paprika, lime juice, and salt and pepper to taste. Stir everything together thoroughly, mixing well to ensure all ingredients are combined. Let the mixture cook for an additional 5 minutes, allowing the flavors to develop and meld together.

Stuff the Peppers:

- Carefully spoon the flavorful quinoa mixture into each hollowed bell pepper, packing it in lightly for a hearty filling. If you wish, top each pepper with a sprinkle of shredded cheddar cheese for a creamy finish.

Bake:

- Arrange the stuffed peppers upright in a baking dish. Pour about ½ inch of water into the bottom of the dish to help steam the peppers during baking. Cover the dish with aluminum foil and place it in the preheated oven. Bake for 25 minutes.

Uncover and Finish Cooking:

- After 25 minutes, carefully remove the foil and continue to bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly.

Garnish and Serve:

- Remove the dish from the oven and let it cool slightly. Garnish the stuffed peppers with freshly chopped cilantro for a pop of freshness. Serve warm with a wedge of lime to squeeze over the top for an extra burst of flavor!

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