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The origins of stuffed peppers can be traced back to various cultures, each adding its unique twist to this beloved dish. From the Mediterranean to Latin America, stuffed peppers have evolved into countless variations, showcasing regional ingredients and flavors. In Italy, for instance, you might find peppers filled with rice, meat, and tomatoes, while in the Middle East, they may be stuffed with spiced lamb and herbs. The adaptability of stuffed peppers reflects their universal appeal, allowing home cooks to experiment with different fillings and cooking methods.

EASY STUFFED BELL PEPPERS

Bring vibrant flavors to your table with these easy stuffed bell peppers! Bursting with healthy ingredients like quinoa, black beans, and corn, this colorful dish is perfect for a weeknight meal or entertaining guests. Simply sauté your veggies, mix in spices, and fill the peppers with a cheesy goodness. Bake until golden for a satisfying and healthy dinner everyone will love. Try this fun recipe and enjoy a burst of flavor in every bite!
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Ingredients
  

4 medium bell peppers (any color)

1 cup cooked quinoa or rice

1 cup black beans, rinsed and drained

1 cup corn (fresh or frozen)

1 cup diced tomatoes (canned or fresh)

1 small onion, finely chopped

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon paprika

1/2 teaspoon chili powder (optional, for heat)

1 cup shredded cheese (cheddar or Monterey Jack)

Salt and pepper to taste

Fresh cilantro or parsley for garnish

Instructions
 

Preheat the oven to 375°F (190°C).

    Carefully slice the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside of the peppers with olive oil and place them in a baking dish.

      In a large skillet over medium heat, add a splash of olive oil. Sauté the chopped onion for about 3-4 minutes until translucent. Add the minced garlic and cook for an additional minute until fragrant.

        Stir in the cooked quinoa or rice, black beans, corn, diced tomatoes, cumin, paprika, chili powder (if using), salt, and pepper. Mix well to combine and let cook for another 3-5 minutes until heated through.

          Remove the skillet from heat and fold in half of the shredded cheese into the mixture.

            Spoon the filling generously into each bell pepper, packing it lightly. Top each pepper with the remaining shredded cheese.

              Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is bubbly and golden.

                Once done, remove from the oven and let cool for a few minutes. Garnish with fresh cilantro or parsley before serving.

                  Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 4