Grilled Stuffed Bell Peppers

Grilled Fiesta Stuffed Bell Peppers are not just a meal; they're a celebration of flavors, colors, and nutrition, making them an ideal dish for summer gatherings. Imagine vibrant bell peppers, perfectly grilled and filled to the brim with a savory mixture of quinoa, black beans, corn, and spices, all harmonizing to create a dish that is as nutritious as it is delicious. This recipe is perfect for anyone looking to serve a satisfying vegetarian option that embraces the essence of summer.

Discover the vibrant and delicious world of Grilled Fiesta Stuffed Bell Peppers! This colorful recipe combines grilled bell peppers filled with a savory mix of quinoa, black beans, corn, and spices for a nutritious meal perfect for summer gatherings. Vegetarian and gluten-free, these peppers can be customized to suit any dietary preference. Impress your guests with not just a meal, but a flavorful experience that celebrates healthy eating and enjoyable cooking.

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Ingredients

4 large bell peppers (any vibrant color)

1 cup quinoa, rinsed and drained

2 cups vegetable broth (or water)

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

1 cup corn (frozen or canned)

1 medium onion, finely chopped

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon chili powder

1 cup diced tomatoes (fresh or canned)

1 cup shredded cheese (cheddar or pepper jack for a spicy kick)

Fresh cilantro, chopped (for garnish)

Olive oil, as needed

Salt and freshly ground pepper, to taste

Lime wedges, for serving

Instructions

Prepare the Quinoa: In a medium saucepan, bring the vegetable broth to a rolling boil. Add the rinsed quinoa, then reduce the heat to low. Cover the pot and let it simmer for about 15 minutes, or until all the liquid has been absorbed. Afterward, remove the pot from heat and let it sit, covered, for an additional 5 minutes. Fluff the quinoa with a fork before using.

Cook the Filling: In a large skillet, heat one tablespoon of olive oil over medium heat. Add the finely chopped onion and sauté for approximately 5 minutes, or until the onion becomes soft and translucent. Stir in the minced garlic and cook for another minute until fragrant.

Mix the Ingredients: In the skillet, add the cooked quinoa, black beans, corn, diced tomatoes, cumin, smoked paprika, chili powder, salt, and freshly ground pepper. Stir everything together well, cooking for an extra 5 minutes to allow the flavors to merge. Fold in half of the shredded cheese, saving the other half for topping the peppers later.

Prepare the Peppers: While the filling is cooking, preheat your grill to medium heat. Carefully cut the tops off each bell pepper, removing the seeds and membranes inside. Lightly brush the exterior of the peppers with olive oil and season with a sprinkle of salt and pepper.

Stuff the Peppers: Generously fill each bell pepper with the quinoa mixture, packing it down gently to make sure it's well-stuffed. Arrange the stuffed peppers upright on the preheated grill.

Grill the Peppers: Close the grill lid and let the peppers cook for about 20 minutes, or until they are tender with a lightly charred skin. In the last 5 minutes of cooking, sprinkle the remaining shredded cheese on top of each pepper, closing the lid to allow the cheese to melt and become bubbly.

Serve: Carefully remove the grilled peppers from the grill using tongs. Garnish each stuffed pepper with a sprinkle of freshly chopped cilantro and serve alongside lime wedges for that extra zesty flavor.

Enjoy your vibrant and flavorful Grilled Fiesta Stuffed Bell Peppers, perfect for bringing a taste of summer to your table!

Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 4