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Mini stuffed bell pepper bites are a delightful and visually appealing appetizer that can elevate any gathering. These colorful bites are not only nutritious but also incredibly versatile, making them a perfect choice for various occasions—from casual get-togethers to festive parties. Their bright hues of red, yellow, and orange add an inviting touch to your table, while their bite-sized nature encourages guests to indulge without the guilt often associated with heavier appetizers.

Mini Stuffed Bell Pepper Bites

Discover the joy of mini stuffed bell pepper bites, the perfect appetizer for any occasion! Bursting with color and flavor, these nutritious bites feature mini bell peppers filled with a savory mix of quinoa, black beans, corn, and cheese, offering a delicious and healthy snacking option. Easy to customize for any dietary needs, they’re ideal for gatherings, festive parties, or a cozy family meal. Elevate your next event with this delightful dish that everyone will love!
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Ingredients
  

12 mini bell peppers (choose a mix of red, yellow, and orange for color)

1 cup cooked quinoa (or replace with rice if preferred)

1 cup canned black beans, drained and rinsed thoroughly

1 cup corn (can use frozen or fresh)

1 cup diced tomatoes (either canned or fresh, depending on availability)

1 cup shredded cheese (cheddar or a Mexican blend works beautifully)

1 tsp ground cumin

1 tsp chili powder

1/2 tsp garlic powder

1/2 tsp onion powder

Salt and pepper, to taste

2 tbsp fresh cilantro, chopped (for garnishing)

2 tbsp olive oil (optional for drizzling)

Instructions
 

Preheat the Oven: Start by setting your oven to preheat at 375°F (190°C).

    Prepare the Peppers: Rinse the mini bell peppers under cool water. Carefully slice each pepper in half lengthwise using a sharp knife, and remove the seeds and membranes. Arrange them cut-side up on a baking sheet that has been lined with parchment paper to prevent sticking.

      Make the Filling: In a large mixing bowl, combine the cooked quinoa (or rice), black beans, corn, diced tomatoes, half of the shredded cheese, cumin, chili powder, garlic powder, onion powder, and a generous pinch of salt and pepper. Stir well to ensure all ingredients are evenly mixed together.

        Stuff the Peppers: Using a spoon, fill each mini bell pepper half with the flavorful filling. Press down gently to pack the mixture in well, ensuring that each pepper is generously filled to the top.

          Top with Cheese: After stuffing the peppers, sprinkle the remaining shredded cheese over the top of each one, making sure they are well-coated for a delicious cheesy finish.

            Bake: If desired, drizzle a small amount of olive oil over the stuffed peppers for an extra layer of flavor. Place the tray in the preheated oven and bake for about 20-25 minutes until the peppers become tender and the cheese melts, bubbling to perfection.

              Garnish and Serve: Once baked, take the peppers out of the oven and let them cool for a few minutes. Scatter freshly chopped cilantro on top for a bright, fresh touch before serving.

                Prep Time, Total Time, Servings: Prep time: 15 min | Total time: 40 min | Servings: 4-6

                  - Presentation Tips: Arrange the stuffed peppers on a vibrant platter, drizzling with a little olive oil for shine. Serve with lime wedges for an extra zesty kick on the side!