Stuffed peppers bursting with veggies, quinoa, and cheese. Bold flavors and hearty, wholesome goodness.
# What You'll Need:
→ Vegetables
01 - 4 large bell peppers, tops removed and seeds discarded
02 - 1 cup fresh tomatoes, diced
→ Fillings
03 - 1 cup cooked quinoa
04 - 1 cup canned black beans, drained and rinsed
05 - 3/4 cup canned corn, drained
→ Dairy
06 - 1 cup shredded cheddar cheese
→ Seasonings
07 - 1 teaspoon ground cumin
08 - 1 teaspoon smoked paprika
09 - 1/2 teaspoon kosher salt
10 - 1/4 teaspoon ground black pepper
# Step-by-Step Guide:
01 - Slice off the tops of bell peppers, remove seeds and membranes, and set aside.
02 - In a large bowl, mix cooked quinoa, black beans, corn, diced tomatoes, half the cheddar cheese, cumin, smoked paprika, salt, and black pepper until evenly incorporated.
03 - Spoon the filling mixture into each bell pepper, packing firmly and filling to the top.
04 - Arrange stuffed peppers upright in a baking dish, cover with foil, and bake in a preheated oven at 375°F for 25 minutes.
05 - Remove foil, sprinkle remaining cheddar cheese over the peppers, and bake uncovered for an additional 10 minutes until cheese is melted and bubbly.
06 - Allow peppers to cool slightly before serving.
