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Vibrant Quinoa & Veggie Stuffed Peppers are a delightful and nutritious meal option that appeals to both the eyes and the palate. This recipe showcases a colorful array of fresh vegetables and protein-rich quinoa, making it an excellent choice for anyone looking to enjoy a wholesome dish. Not only are these stuffed peppers visually stunning, but they also provide a burst of flavors and textures that make every bite an experience worth savoring.

Hearty Vegetable and Quinoa Stuffed Peppers

Discover the joy of cooking with these Vibrant Quinoa & Veggie Stuffed Peppers! This nutritious recipe combines colorful bell peppers filled with protein-packed quinoa and a medley of fresh vegetables for a meal that's as delicious as it is beautiful. Perfect for vegetarians and meat-lovers alike, these stuffed peppers offer a burst of flavor and essential nutrients. Follow the step-by-step guide to create a stunning dish that’s sure to impress at your next dinner. Enjoy the vibrant colors and health benefits in every bite!
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Ingredients
  

4 large bell peppers (choose a mix of red, yellow, and green for vibrant colors)

1 cup quinoa, thoroughly rinsed and drained

2 cups vegetable broth (or water)

1 cup black beans, canned (drained and rinsed)

1 cup corn kernels (can be fresh, frozen, or canned)

1 medium zucchini, diced into small cubes

1 medium carrot, finely grated

1 small red onion, finely chopped

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon dried oregano

Salt and pepper to taste

1 cup diced tomatoes (with juices included for extra flavor)

1 cup shredded cheese (like cheddar or mozzarella), optional

Fresh cilantro or parsley, chopped for garnish

Lime wedges, for serving

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C). To make clean-up easier, line a baking dish with parchment paper.

    Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa with the vegetable broth. Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid has been absorbed. Once done, remove from heat and let it sit covered for an additional 5 minutes to steam.

      Prepare the Peppers: While the quinoa is cooking, take your bell peppers and slice off the tops. Remove the seeds and membranes carefully. Lightly brush the outside of each pepper with olive oil to keep them moist during baking. Arrange them upright in the prepared baking dish.

        Sauté the Vegetables: Heat a splash of olive oil in a large skillet over medium heat. Add the finely chopped onion and minced garlic, sautéing until they become soft and translucent, which should take about 3-4 minutes. Next, add the diced zucchini and grated carrot, cooking for an additional 3 minutes until the vegetables are softened but still vibrant.

          Mix the Filling: To the skillet with the sautéed veggies, add the black beans, corn, cooked quinoa, diced tomatoes (and their juices), ground cumin, smoked paprika, oregano, and season generously with salt and pepper. Stir well to combine all ingredients and allow to cook for another 2-3 minutes, ensuring everything is heated through.

            Stuff the Peppers: Using a spoon, generously fill each bell pepper with the quinoa and vegetable mixture, pressing down lightly to pack them in. If you choose to include cheese, sprinkle a generous portion over the top of each stuffed pepper.

              Bake: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 25 minutes, then carefully remove the foil. Bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbling.

                Garnish and Serve: Once baked, remove the stuffed peppers from the oven and let them cool for a few minutes before serving. Garnish with freshly chopped cilantro or parsley on top, and serve with lime wedges on the side for an added zesty flavor.

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