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- 4 large bell peppers (any color) - 1 cup quinoa, rinsed - 2 cups vegetable broth - 1 cup black beans, drained and rinsed - 1 cup corn (frozen or canned) - 1 cup diced tomatoes (canned or fresh) - 1 teaspoon cumin - 1 teaspoon smoked paprika - 1 cup shredded cheddar cheese (plus extra for topping) - 1/2 cup chopped fresh cilantro - Salt and pepper to taste - Optional: 1 jalapeño, minced (for heat) Each serving has around 300 calories. It also provides about 10 grams of protein, 45 grams of carbohydrates, and 10 grams of fat. These numbers can vary based on your specific ingredients. If you need alternatives, you can swap quinoa for brown rice or couscous. For beans, use pinto or kidney beans. If you want a dairy-free option, try using vegan cheese instead of cheddar. Using these ingredients, you can create a tasty and satisfying meal that fits your needs. For the full recipe, check out the details above. First, preheat your oven to 375°F (190°C). This step is key for cooking the peppers evenly. Next, take your bell peppers and cut the tops off. Remove all the seeds and any white parts inside. This helps the peppers cook properly. Place the peppers upright in a baking dish. In a medium saucepan, combine 1 cup of rinsed quinoa with 2 cups of vegetable broth. Bring this mixture to a boil. Once it boils, reduce the heat to a simmer and cover the pot. Cook for about 15 minutes. The quinoa should be fluffy when done. Make sure all the liquid is absorbed before you take it off the heat. Grab a large mixing bowl. Here, combine the cooked quinoa, 1 cup of black beans, 1 cup of corn, and 1 cup of diced tomatoes. Add 1 teaspoon of cumin and 1 teaspoon of smoked paprika for flavor. Toss in half of your shredded cheddar cheese and 1/2 cup of chopped fresh cilantro. Season the mix with salt and pepper to taste. If you enjoy a kick, add minced jalapeño. Now, stuff each bell pepper with your quinoa mixture. Press down gently to pack it in tightly. Once filled, sprinkle the remaining cheddar cheese on top of each pepper. Cover your baking dish with foil and bake for 25 minutes. After that, remove the foil and bake for another 10 to 15 minutes. The peppers should be tender, and the cheese should be melted and bubbly. Let them cool slightly before serving. For the full recipe, check out the details included above. Enjoy your delicious cheesy stuffed bell peppers! When selecting bell peppers, look for firm and smooth skin. Choose peppers that feel heavy for their size. Avoid any with soft spots or wrinkles. Color matters too; vibrant peppers often taste better. I love using a mix of colors for a fun dish. To ensure your peppers are tender, cook them longer if needed. Baking them covered helps steam the peppers. When you add cheese, use a good melting type like cheddar or Monterey Jack. For the best melt, add cheese at the end of baking. One common mistake is overcooking the quinoa. Follow the cooking time carefully for the right texture. Don't skip seasoning; it brings out the flavor. Also, be careful when stuffing; pack it gently but not too tight. This helps the peppers cook evenly. {{image_2}} You can add ground beef, turkey, or chicken to your stuffed peppers. Just cook the meat first in a pan. Then mix it with the quinoa and veggies. This gives your peppers a hearty taste. You can use a pound of meat for four peppers. It makes them filling and tasty. For a vegetarian or vegan meal, skip the meat. You can add more beans or veggies instead. Try mushrooms, zucchini, or spinach for great flavor. You can also use vegan cheese to keep it dairy-free. This way, everyone can enjoy these stuffed peppers. Spices can make your dish pop! Try adding chili powder, garlic powder, or onion powder. They give your peppers a nice kick. You can also drizzle hot sauce over the top before serving. For a sweet touch, mix in a bit of salsa or barbecue sauce. These small changes can take your peppers to the next level. For the full recipe, check out the complete guide. Store your cheesy stuffed bell peppers in an airtight container. This keeps them fresh. If you have extra peppers, let them cool first. Then, wrap them tightly in plastic wrap before placing them in the container. For long-term storage, freeze them. Use freezer-safe bags or containers. Be sure to label them with the date to keep track. To reheat your peppers, use the oven for the best results. Preheat the oven to 350°F (175°C). Place the peppers in a baking dish and cover with foil. Heat for about 20 minutes. This method keeps the cheese melty and the pepper tender. You can also use the microwave. Heat on medium power for about 2 to 3 minutes. Check to ensure they are hot throughout. In the fridge, your cheesy stuffed bell peppers last for about 3 to 4 days. If you freeze them, they can last up to 3 months. Make sure they are well-wrapped to prevent freezer burn. When you are ready to eat them, just follow the reheating instructions. Enjoy your tasty meal again! Yes, you can prepare Cheesy Stuffed Bell Peppers in advance. You can stuff the peppers and store them in the fridge for up to 24 hours. Just cover them tightly with plastic wrap or foil. If you want to make them even sooner, you can freeze the stuffed peppers. Wrap them well before freezing. When you are ready to cook, thaw them in the fridge overnight. Bake them straight from the fridge or freezer. Adjust the cooking time if they are cold. Stuffed peppers can be quite healthy. They include many good ingredients. Bell peppers are rich in vitamins A and C. Quinoa adds protein and fiber. Black beans also boost protein and fiber. Corn offers vitamins and minerals. With these ingredients, you get a filling meal that is good for you. Plus, you can control what goes into your dish, making it easy to keep it healthy. You can serve many tasty sides with stuffed peppers. A fresh salad pairs well. Try a simple green salad or a tomato salad. Rice or quinoa makes a great side too. You can also add some crusty bread to soak up flavors. For a fun twist, serve tortilla chips and salsa. These sides will round out your meal nicely. Yes, grilling stuffed peppers is a great option! Just cut the tops off and remove seeds as you would for baking. Brush the outside with oil to prevent sticking. Wrap each pepper in foil or place them in a grill basket. Grill them over medium heat for about 15-20 minutes. This method adds a nice smoky flavor. Keep an eye on them to ensure they don’t burn. Enjoy the unique taste grilling brings to your stuffed peppers! In this post, we explored how to make cheesy stuffed bell peppers. We covered the key ingredients, step-by-step instructions, and essential tips for perfect results. Remember, you can adapt the recipe for your diet and personalize the flavors. With mindful storage and reheating, you can enjoy this dish longer. I hope these ideas inspire you to try this fun meal. Happy cooking!

- Cheesy Stuffed Bell Peppers

Looking to spice up your dinner? These Cheesy Stuffed Bell Peppers are the perfect healthy and delicious meal! Packed with quinoa, black beans, corn, and topped with gooey cheddar cheese, this recipe is both easy to make and delightful to eat. Follow our simple steps to create a colorful dish that your family will love. Click through to explore the full recipe and make mealtime exciting again!
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Ingredients
  

4 large bell peppers (any color)

1 cup quinoa, rinsed

2 cups vegetable broth

1 cup black beans, drained and rinsed

1 cup corn (frozen or canned)

1 cup diced tomatoes (canned or fresh)

1 teaspoon cumin

1 teaspoon smoked paprika

1 cup shredded cheddar cheese (plus extra for topping)

1/2 cup chopped fresh cilantro

Salt and pepper to taste

Optional: 1 jalapeño, minced (for heat)

Instructions
 

Preheat your oven to 375°F (190°C).

    Cut the tops off the bell peppers and remove the seeds. Place them upright in a baking dish.

      In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce to a simmer and cover. Cook for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed.

        In a large mixing bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, cumin, smoked paprika, half of the shredded cheese, and chopped cilantro. Season with salt and pepper, and mix well. Add minced jalapeño if you like it spicy.

          Stuff each bell pepper with the quinoa mixture, pressing down gently to pack it in.

            Top each stuffed pepper with the remaining shredded cheese.

              Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly.

                Once done, allow to cool slightly before serving.

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

                    - Presentation Tips: Serve the stuffed peppers on a platter garnished with extra cilantro and a fresh lime wedge on the side for squeezing over before eating.