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In the realm of culinary delights, few dishes are as vibrant and satisfying as Cheesy Delight Veggie-Stuffed Peppers. This easy-to-make recipe brings together an array of wholesome ingredients, transforming colorful bell peppers into a deliciously cheesy and nutritious meal. Whether you are looking for a plant-based option or simply want to incorporate more vegetables into your diet, these stuffed peppers are sure to impress.

Easy Cheesy Veggie Stuffed Peppers

Warm up your fall gatherings with these Cheesy Delight Veggie-Stuffed Peppers! This easy weeknight dinner highlights vibrant bell peppers filled with wholesome ingredients like quinoa, black beans, and gooey cheese, making it a comforting choice for busy nights. Packed with flavor and nutrients, these stuffed peppers are perfect for Thanksgiving feasts or Halloween celebrations. Try them tonight, and savor every bite of this cozy dish!
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Ingredients
  

4 large bell peppers (choose any color that appeals to you)

1 cup cooked quinoa or rice (preferably chilled)

1 cup black beans, drained and rinsed thoroughly

1 cup corn (fresh, canned, or frozen – if using frozen, thaw beforehand)

1 cup diced tomatoes (either canned or fresh)

1 small zucchini, finely diced

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon garlic powder

Salt and black pepper to taste

1 cup shredded cheddar cheese (or a mix of your favorite cheeses for added flavor)

Fresh parsley or cilantro, chopped, for garnish (optional)

Instructions
 

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

    Prepare the Peppers: Carefully slice the tops off the bell peppers, taking care to keep the edges intact. Remove the seeds and membranes from within. For added flavor, lightly brush the outside of each pepper with a drizzle of olive oil. Place the peppers upright in a baking dish for stability.

      Mix the Filling: In a large mixing bowl, combine the chilled cooked quinoa or rice, black beans, corn, diced tomatoes, and zucchini. Season the mixture with cumin, smoked paprika, garlic powder, salt, and black pepper. Stir in half of the shredded cheese, mixing thoroughly to ensure everything is evenly distributed.

        Stuff the Peppers: Using a spoon, generously fill each bell pepper with the seasoned veggie mixture. Press down gently to ensure the filling is compact, maximizing the delicious ingredients in every bite.

          Bake the Peppers: Pour a small amount of water (about 1/4 cup) into the bottom of the baking dish; this will create steam and help the peppers cook evenly. Cover the dish tightly with aluminum foil to retain moisture. Bake in the preheated oven for approximately 30 minutes, or until the peppers are slightly tender.

            Add Cheese Topping: Carefully remove the foil after 30 minutes. Sprinkle the remaining shredded cheese generously over the top of each stuffed pepper. Return the dish to the oven (uncovered) and bake for an additional 10-15 minutes, or until the cheese is beautifully melted, bubbly, and golden, and the peppers are fork-tender.

              Garnish and Serve: Once baked to perfection, take the peppers out of the oven and let them rest for a few minutes. For a burst of freshness, garnish with a sprinkle of chopped parsley or cilantro if desired. Serve warm, and relish in the delightful cheesy veggie goodness!

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