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Stuffed peppers are a delightful culinary creation that brings together a variety of flavors and textures, making them a favorite among both vegetarians and meat-lovers. This dish transforms colorful bell peppers into edible bowls filled with nutritious ingredients, offering a satisfying meal that is as visually appealing as it is delicious.

Easy Cheesy Veggie Stuffed Peppers

Brighten your springtime gatherings with these Cheesy Delight Veggie-Stuffed Peppers, perfect for Easter brunch or a cozy weeknight dinner. Filled with a colorful mix of quinoa, black beans, and seasonal veggies, these peppers are both nutritious and comforting. Topped with ooey-gooey cheddar, they offer a satisfying bite that will have everyone coming back for more. Try this delightful recipe tonight and enjoy a vibrant meal that celebrates the flavors of the season.
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Ingredients
  

4 large bell peppers (any color)

1 cup cooked quinoa or rice

1 cup black beans, drained and rinsed

1 cup corn (canned or frozen)

1 cup diced tomatoes (canned or fresh)

1 small zucchini, diced

1 teaspoon cumin

1 teaspoon paprika

1 teaspoon garlic powder

Salt and pepper to taste

1 cup shredded cheddar cheese (or a cheese blend)

Fresh parsley or cilantro for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Prepare the Peppers: Slice the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside with olive oil and arrange them upright in a baking dish.

      Mix the Filling: In a large mixing bowl, combine the cooked quinoa or rice, black beans, corn, diced tomatoes, zucchini, cumin, paprika, garlic powder, salt, pepper, and half of the shredded cheese. Mix well to combine all the ingredients evenly.

        Stuff the Peppers: Carefully spoon the veggie mixture into each bell pepper, filling them generously. Press down gently to pack the filling.

          Bake the Peppers: Pour a small amount of water into the bottom of the baking dish (this helps steam the peppers) and cover the dish with aluminum foil. Bake in the preheated oven for about 30 minutes.

            Add Cheese Topping: After 30 minutes, remove the foil and sprinkle the remaining cheese generously on top of each stuffed pepper. Return to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly and the peppers are tender.

              Garnish and Serve: Once done, remove from the oven and let them cool for a few minutes. Garnish with fresh parsley or cilantro if desired. Serve warm and enjoy your cheesy veggie masterpiece!

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