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Cheesy stuffed bell peppers are a tasty and colorful dish. They are fun to make and healthy too. This dish shines with its mix of flavors and textures. You can easily prepare this recipe, even if you are new to cooking. - 4 large bell peppers (any color) - 1 cup quinoa, rinsed - 2 cups vegetable broth - 1 can (15 oz) black beans, drained and rinsed - 1 cup corn kernels (fresh or frozen) - 1 cup diced tomatoes (canned or fresh) - 1 teaspoon cumin - 1 teaspoon paprika - 1 teaspoon garlic powder - 1 cup shredded cheese (cheddar or a blend) - 2 tablespoons olive oil - Salt and pepper to taste - Fresh cilantro or parsley for garnish (optional) These ingredients all work together to create a filling that is rich in flavor. The quinoa adds protein, while the beans and corn bring in fiber and sweetness. The spices give the dish warmth and depth. Don't forget the cheese! It melts beautifully and ties everything together. You can find the full recipe at the end. First, preheat your oven to 375°F (190°C). This step helps the peppers cook evenly. While the oven heats, get your ingredients ready. You will need four large bell peppers in any color. Cut off the tops and remove the seeds. Set them aside for later. Next, let’s cook the quinoa. In a medium saucepan, combine one cup of rinsed quinoa with two cups of vegetable broth. Bring this to a boil. Once boiling, lower the heat, cover, and simmer for about 15 minutes. The quinoa will be fluffy when done. After cooking, take it off the heat and let it cool for a bit. Now, it’s time to mix the filling. In a large bowl, combine the cooked quinoa, one can of black beans (drained and rinsed), one cup of corn, and one cup of diced tomatoes. Add one teaspoon each of cumin, paprika, and garlic powder. Sprinkle in some salt and pepper. Mix everything until well combined. Then, drizzle a little olive oil inside each bell pepper and add a touch of salt and pepper. Stuff each pepper with the quinoa mixture. Press it down gently to fit more filling. Place the stuffed peppers upright in a baking dish. Cover the dish with foil and bake for 25 minutes. After 25 minutes, take off the foil. Sprinkle the remaining cheese on top of the peppers. Bake them uncovered for another 10 minutes. The cheese should melt and bubble. Once they’re done, let the peppers cool for a few minutes. You can garnish them with fresh cilantro or parsley if you like. For the full recipe, you can refer back to the main section. Enjoy your cheesy stuffed bell peppers! To make the best cheesy stuffed bell peppers, focus on the peppers first. Choose large, firm peppers. They should stand upright. This helps keep the filling secure. Cut off the tops cleanly. Remove all seeds and membranes. This step prevents bitterness. Drizzle a bit of olive oil inside each pepper. This adds flavor and helps with cooking. Cheese is the star of this dish. I recommend cheddar for its sharp taste. A blend of cheeses works well too. Try Monterey Jack for creaminess. Mozzarella adds stretchiness. If you like a kick, pepper jack is a fun choice. Use shredded cheese for even melting. Layer some cheese in the filling and on top for a gooey finish. Seasoning gives your peppers life. Start with the basics: salt and pepper. Cumin adds warmth, while paprika brings smokiness. Garlic powder gives a nice depth. You can also add fresh herbs. Cilantro and parsley are great options. Consider a pinch of red pepper flakes for spice. Taste your filling before stuffing. Adjust seasoning as needed for the best flavor. For the full recipe, refer to the complete section above. {{image_2}} Cheesy stuffed bell peppers shine with their gooey goodness. You can mix and match cheeses to suit your taste. Cheddar gives a sharp bite, while mozzarella offers a creamy texture. For something rich, try gouda or fontina. Crumbled feta or goat cheese adds a tangy twist. Each cheese alters the flavor and texture, making your dish unique. You can easily make these peppers vegan. Replace cheese with plant-based cheese options. You can also swap quinoa for brown rice or lentils. Use vegetable broth to keep the flavor rich. Adding nutritional yeast gives a cheesy taste without dairy. You can enjoy this dish without animal products while keeping it tasty. Get creative with the filling for your peppers. You can add sautéed veggies like mushrooms, zucchini, or spinach. For protein, consider chickpeas or lentils. You can also stir in spices like chili powder or oregano for extra flavor. This recipe is flexible and encourages you to explore different tastes. Try adding your favorite ingredients for a personal touch. You can keep leftover cheesy stuffed bell peppers in the fridge. Place them in an airtight container. They will stay fresh for up to three days. Make sure they cool down to room temperature first. This helps keep them tasty and safe to eat. To reheat your stuffed peppers, use the oven or a microwave. For the oven, preheat it to 350°F (175°C). Place the peppers in a baking dish and cover them with foil. Heat for about 15-20 minutes. In the microwave, heat each pepper for 2-3 minutes. Check that they are hot all the way through. You can freeze cheesy stuffed bell peppers for later use. Wrap each pepper tightly in plastic wrap. Then, place them in a freezer bag. They will last for up to three months. When ready to eat, thaw them overnight in the fridge. After thawing, reheat them as mentioned above. This keeps the flavors fresh and delicious. For the full recipe, check out the Cheesy Stuffed Bell Peppers section above! Yes, you can use many types of peppers. Bell peppers are great, but poblano or anaheim peppers work well too. These peppers add different flavors. Just keep in mind that the size might change how much filling you can use. This recipe is easy to make gluten-free. The main ingredient, quinoa, is gluten-free. Just check that your canned goods, like beans and tomatoes, are gluten-free. Use gluten-free seasoning if needed. You can serve these peppers with many sides. A fresh salad is a great choice. Rice or quinoa can also pair nicely. I love adding a dollop of sour cream or Greek yogurt on the side for extra creaminess. Leftovers last about 3 to 5 days in the fridge. Store them in an airtight container. You can reheat them in the oven or microwave. Enjoy your cheesy stuffed bell peppers again! For the full recipe, check out the earlier section. In this post, we explored making cheesy stuffed bell peppers. We covered the ingredients, step-by-step instructions, and tips for perfecting your dish. Variations, storage tips, and FAQs offered extra help to make this meal great. You can customize this recipe for your needs and enjoy it at any time. Remember, whether you choose different peppers or add new fillings, stuffed peppers are versatile and fun. Enjoy making your own delicious version!

- Cheesy Stuffed Bell Peppers

Craving a quick and delicious meal? Try this cheesy stuffed bell peppers recipe that's both flavorful and easy to make! Packed with protein, veggies, and gooey cheese, these colorful peppers will satisfy your taste buds. Plus, you can customize them with your favorite ingredients. Dive into this delightful recipe and impress your family with a dish that's as healthy as it is tasty. Click through to discover the full recipe!
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Ingredients
  

4 large bell peppers (any color)

1 cup quinoa, rinsed

2 cups vegetable broth

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

1 cup corn kernels (fresh or frozen)

1 cup diced tomatoes (canned or fresh)

1 teaspoon cumin

1 teaspoon paprika

1 teaspoon garlic powder

1 cup shredded cheese (cheddar or a blend)

2 tablespoons olive oil

Salt and pepper to taste

Fresh cilantro or parsley for garnish (optional)

Instructions
 

Preheat your oven to 375°F (190°C).

    In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy. Remove from heat and let it cool slightly.

      While the quinoa cooks, prepare the bell peppers. Slice the tops off of each bell pepper and remove the seeds and membranes. Set aside.

        In a large mixing bowl, combine cooked quinoa, black beans, corn, diced tomatoes, cumin, paprika, garlic powder, half of the shredded cheese, salt, and pepper. Mix well until everything is well incorporated.

          Drizzle the insides of the bell peppers with olive oil and sprinkle with a little salt and pepper.

            Stuff each bell pepper generously with the quinoa mixture, packing it down slightly to fit more filling.

              Place the stuffed peppers upright in a baking dish and cover it with foil. Bake in the preheated oven for 25 minutes.

                After 25 minutes, remove the foil and sprinkle the remaining cheese on top of the stuffed peppers. Bake uncovered for an additional 10 minutes, or until the cheese is melted and bubbly.

                  Once done, take them out of the oven and let them cool for a few minutes before garnishing with freshly chopped cilantro or parsley if desired.

                    Prep Time, Total Time, Servings: 15 mins | 50 mins | Serves 4

                      - Presentation Tips: Serve the stuffed peppers on individual plates, drizzled with a bit of olive oil and a sprinkle of fresh herbs for an elegant touch. Optionally, pair with a dollop of sour cream or Greek yogurt on the side for added creaminess.