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Stuffed peppers have a rich history across various culinary traditions, celebrated for their versatility and adaptability. Originating from Mediterranean and Middle Eastern cuisines, stuffed peppers have evolved to include a multitude of fillings, catering to diverse tastes and dietary preferences. From savory meat and rice mixtures to vegetarian and vegan options, the possibilities are endless.

Sunset Salsa Stuffed Peppers

Discover the vibrant and nutritious delight of Sunset Salsa Stuffed Peppers! This colorful dish combines bell peppers with a hearty filling of quinoa, black beans, and fresh vegetables, making it perfect for both casual dinners and special occasions. Easy to prepare, these stuffed peppers are not only a feast for the eyes but also packed with health benefits. Ideal for any dietary preference, they can be customized effortlessly. Impress your guests and nourish your body with this delicious recipe!
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Ingredients
  

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

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

1 cup corn (this can be canned, frozen, or freshly cooked)

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

1 cup diced tomatoes (you can use fresh or canned, depending on the season)

½ cup diced red onion for a hint of sweetness

1 garlic clove, minced for flavor

1 tsp ground cumin for earthiness

1 tsp smoked paprika for a touch of smokiness

½ tsp chili powder for a mild kick

Salt and pepper, to taste

1 cup shredded cheddar cheese (or a dairy-free alternative if preferred)

Fresh cilantro, chopped (for a refreshing garnish)

Lime wedges (for serving, adding a zesty touch)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C) so it’s ready for baking.

    Prepare the Peppers: Carefully slice the tops off the bell peppers and scoop out the seeds and membranes. If you're concerned about stability during baking, lightly trim the bottoms of the peppers without cutting through.

      Mix the Filling: In a large mixing bowl, combine the cooked quinoa, corn, black beans, diced tomatoes, diced red onion, minced garlic, cumin, smoked paprika, chili powder, and season with salt and pepper. Stir the mixture until all the ingredients are well incorporated.

        Stuff the Peppers: Generously fill each bell pepper with the prepared quinoa mixture. Press the filling down gently to pack it in well. Place the stuffed peppers upright within a baking dish.

          Add Cheese: Sprinkle the shredded cheese evenly over the tops of each stuffed pepper, allowing it to melt beautifully during baking.

            Bake: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 25 minutes, then remove the foil and continue baking for another 10-15 minutes, or until the peppers are tender and the cheese is bubbly and golden brown.

              Garnish and Serve: After baking, remove the dish from the oven and let it cool slightly. Garnish with freshly chopped cilantro for a pop of color and flavor. Serve the stuffed peppers with lime wedges to squeeze over the top, enhancing the dish with a refreshing citrus burst.

                Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4 servings

                  - Presentation Tips: Place the stuffed peppers in the center of a large platter, drizzle a little extra lime juice on top before serving, and sprinkle additional cilantro around for an eye-catching and delicious display.