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Quinoa & Black Bean Bliss Peppers are a vibrant and nutritious meal option that perfectly blends flavor with health benefits. This dish features bell peppers stuffed with a delightful mixture of quinoa, black beans, and spices, making it an excellent choice for vegetarians and anyone looking to add more plant-based meals to their diet. With the rising popularity of quinoa and black beans in health-conscious cooking, this recipe not only satisfies your taste buds but also supports a balanced diet.

Cheesy Quinoa and Black Bean Stuffed Peppers

Discover the delightful taste and health benefits of Quinoa & Black Bean Bliss Peppers! This vibrant dish features bell peppers stuffed with a wholesome mixture of quinoa, black beans, and spices, creating a satisfying and nutritious meal. Perfect for vegetarians and customizable to your liking, this recipe is packed with protein, fiber, and essential nutrients. Enjoy a delicious, balanced dinner that not only pleases your taste buds but also supports a healthy lifestyle!
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Ingredients
  

4 large bell peppers (your choice of color: red, yellow, orange, or green)

1 cup quinoa, rinsed thoroughly and drained

2 cups vegetable broth or water

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

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

1 cup diced tomatoes (use fresh or canned per your preference)

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon cayenne pepper (optional, adjust to taste for heat)

1 cup shredded cheese (choose from cheddar, Monterey Jack, or a mixed variety)

Salt and freshly ground black pepper to taste

Fresh cilantro, chopped (for garnishing)

Lime wedges (for serving)

Instructions
 

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

    Cook the Quinoa: In a medium-sized pot, combine the thoroughly rinsed quinoa with the vegetable broth (or water). Bring this mixture to a rolling boil, then reduce the heat to low. Cover the pot and let it simmer for around 15 minutes, or until the quinoa is fluffy and the liquid has been completely absorbed. Once done, remove from heat and let it cool slightly.

      Prepare the Peppers: While your quinoa is cooking, wash the bell peppers under cold water. Carefully slice the tops off each pepper and remove the seeds and membranes inside. Arrange the peppers upright in a baking dish.

        Mix the Filling: In a large mixing bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, cumin, chili powder, garlic powder, onion powder, cayenne pepper (if using), and half of the shredded cheese. Taste the mixture and season with salt and freshly ground black pepper as desired.

          Stuff the Peppers: Using a spoon, fill each bell pepper generously with the quinoa mixture, pressing down gently to pack the filling. Once filled, sprinkle the remaining shredded cheese evenly over the top of each stuffed pepper.

            Bake: Cover the baking dish with aluminum foil to help keep the peppers moist during cooking. Bake in the preheated oven for 25 minutes. After this time, remove the foil and continue baking for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted, bubbly, and golden brown.

              Garnish and Serve: Once cooked, allow the peppers to cool for a few minutes before serving. Garnish with fresh chopped cilantro and provide lime wedges on the side for an added burst of flavor.

                - Prep Time, Total Time, Servings: 15 minutes | 50 minutes | Serves 4

                  Enjoy these vibrant and wholesome stuffed peppers that are perfect for a hearty meal!