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To make savory stuffed bell peppers, you need: - 4 large bell peppers (red, yellow, or green, tops cut off and seeds removed) - 1 cup cooked quinoa - 1 cup black beans, drained and rinsed - 1 cup corn (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 smoked paprika - 1 teaspoon chili powder - 1 cup shredded cheese (cheddar or pepper jack) - Salt and pepper to taste - 2 tablespoons olive oil - Fresh cilantro or parsley for garnish You can change some ingredients if needed. Here are some ideas: - Instead of quinoa, use rice or couscous. - Use kidney beans or pinto beans instead of black beans. - Frozen corn works well, but you can also use peas. - If you don’t have fresh tomatoes, canned tomatoes are a great swap. - Any onion type works. Yellow or white onions are fine. - For cheese, try mozzarella or feta for a different taste. Each stuffed pepper is packed with nutrients. Here’s a quick look: - Calories: About 350 per pepper - Protein: Roughly 15 grams - Carbohydrates: Around 45 grams - Fiber: About 10 grams - Fat: Approximately 15 grams These peppers are not just tasty; they are also healthy. They offer protein, fiber, and vitamins. Enjoy a delicious meal without the guilt. For the full recipe, check out the steps to create these delightful stuffed bell peppers. First, gather your ingredients. You need bell peppers, quinoa, black beans, corn, diced tomatoes, red onion, garlic, spices, cheese, olive oil, and seasonings. Preheat your oven to 375°F (190°C). Next, cut the tops off the bell peppers and remove the seeds. Rinse the black beans and prepare your vegetables by chopping the onion and mincing the garlic. In a skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic. Sauté for about 3-4 minutes until the onion looks clear. In a large bowl, mix cooked quinoa, black beans, corn, diced tomatoes, and the onion-garlic mix. Add cumin, smoked paprika, chili powder, and half the cheese. Stir well and season with salt and pepper. Stuff each bell pepper with this tasty mixture. Pack it tightly to hold everything inside. Place the stuffed peppers upright in a baking dish. If they lean, trim the bottoms a bit. Cover your dish with foil and bake for 25 minutes. After that, take off the foil, add the rest of the cheese on top, and bake for another 10-15 minutes. The cheese should melt and the peppers should be soft. When done, take them out of the oven and let them cool. Garnish with cilantro or parsley. Enjoy this flavorful dish with family or friends! For the full recipe, check out the details above. To get the best peppers, choose ones that are firm and vibrant. Cut the tops off and remove the seeds. Next, cook them in boiling water for 3-5 minutes. This softens them and helps with even cooking. After boiling, put them in an ice bath to stop the cooking. This method keeps the peppers bright and fresh. Spice up your stuffed peppers with extra flavor. Add more spices like oregano or cilantro. You can also mix in some diced jalapeños for heat. If you want a savory kick, a splash of hot sauce works wonders. Don't forget to taste your filling before stuffing the peppers. Adjust salt and pepper as needed for the best taste. One common mistake is overcooking the peppers. This makes them mushy and unappealing. Also, don’t pack the filling too tightly. Leave some space for the filling to expand while cooking. Another mistake is skipping the cheese topping. It adds a delicious layer of flavor. Follow the Full Recipe to ensure you avoid these pitfalls. {{image_2}} You can customize your stuffed peppers with different fillings. For a meat option, use ground beef or turkey. Brown the meat in a skillet before mixing it with the other ingredients. For a vegetarian version, stick with quinoa, beans, and veggies. A vegan option can use plant-based proteins like lentils or tofu. Feel free to add spices and herbs to match your taste. Cheese adds creaminess and flavor. Cheddar is a classic choice that melts well. Pepper jack gives a spicy kick. You can also try mozzarella for a mild taste. For a dairy-free option, use vegan cheese made from nuts or soy. Just remember, the type of cheese can change the dish's texture and flavor. Seasonal ingredients can brighten your dish. In summer, add fresh basil, zucchini, or diced bell peppers to the filling. In fall, consider adding pumpkin or sweet potatoes to give a warm taste. You can also use seasonal herbs like sage or thyme. These changes can make your stuffed peppers unique and exciting! For the full recipe, check out the complete guide on making savory stuffed bell peppers. To store your savory stuffed bell peppers, let them cool first. Place them in an airtight container. Keep them in the fridge. They will stay fresh for about 3 to 5 days. If you want, you can also wrap them tightly in plastic wrap. This helps keep them moist. When you reheat your stuffed peppers, use the oven for the best results. Preheat your oven to 350°F (175°C). Place the peppers on a baking dish. Cover them with foil to keep them from drying out. Heat for about 20 minutes. You can also use the microwave. Just place one pepper on a plate and heat for 2 to 3 minutes. To freeze your stuffed bell peppers, let them cool completely. Wrap each pepper in plastic wrap. Then, place them in a freezer-safe bag. You can freeze them for up to 3 months. When you want to eat them, thaw them in the fridge overnight. Then, reheat them in the oven or microwave as mentioned above. Enjoy your meal anytime! For the full recipe, check the earlier section. To reheat stuffed peppers, place them in a baking dish. Preheat your oven to 350°F (175°C). Cover the dish with foil to keep the peppers moist. Bake for about 20 minutes. You can also use the microwave. Place the peppers on a microwave-safe plate. Heat them for about 2-3 minutes, checking for warmth. Both methods work well to keep flavors intact. Yes, you can make stuffed peppers ahead of time. Prepare the filling and stuff the peppers. Then, store them in the fridge for up to two days. You can also freeze them. Wrap each stuffed pepper tightly in plastic wrap. Place them in a freezer bag and freeze for up to three months. Just remember to thaw them in the fridge before baking. Savory stuffed bell peppers pair well with many sides. Here are some ideas: - A fresh green salad with lemon vinaigrette - Garlic bread for a crunchy texture - Rice or quinoa on the side for added carbs - Roasted vegetables for extra flavor - A dollop of sour cream for creaminess For the full recipe, visit the section above. You learned all about making stuffed peppers, from ingredients to cooking tips. You found ingredient swaps and nutritional info to customize your dish. Remember to follow the steps for perfect cooking and avoid common mistakes. Get creative with fillings and cheeses based on the season. Store leftovers properly to enjoy later. With the right approach, stuffed peppers can be a tasty and fun meal. Now it's time to cook and impress with your delicious creation.

Savory Stuffed Bell Peppers

Discover the deliciousness of savory stuffed bell peppers with this easy recipe! Packed with nutritious quinoa, black beans, corn, and vibrant spices, these colorful peppers are a perfect weeknight dinner. Follow our simple step-by-step instructions to create a dish that’s both wholesome and flavorful. Get ready to impress your family and friends! Click through for the full recipe and bring this delightful meal to your table!
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Ingredients
  

4 large bell peppers (red, yellow, or green, tops cut off and seeds removed)

1 cup cooked quinoa

1 cup black beans, drained and rinsed

1 cup corn (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 smoked paprika

1 teaspoon chili powder

1 cup shredded cheese (cheddar or pepper jack)

Salt and pepper to taste

2 tablespoons olive oil

Fresh cilantro or parsley for garnish

Instructions
 

Preheat your oven to 375°F (190°C).

    In a medium skillet, heat the olive oil over medium heat. Add the chopped red onion and minced garlic, and sauté for about 3-4 minutes, until the onion is translucent.

      In a large bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, sautéed onion and garlic, ground cumin, smoked paprika, chili powder, and half of the cheese. Mix well and season with salt and pepper to taste.

        Stuff each bell pepper generously with the quinoa mixture, packing it tightly.

          Place the stuffed peppers upright in a baking dish. If they don’t stand straight, you can trim the bottoms slightly to help them balance.

            Cover the dish with aluminum foil and bake for 25 minutes.

              After 25 minutes, remove the foil, sprinkle the remaining cheese on top of each pepper, and bake for an additional 10-15 minutes, until the cheese is melted and bubbly, and the peppers are tender.

                Once done, remove from the oven and let cool slightly. Garnish with freshly chopped cilantro or parsley before serving.

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