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When it comes to colorful, nutritious, and satisfying meals, Corn & Bean Stuffed Bell Peppers Fiesta stands out as a delightful option that appeals to a variety of tastes. This vibrant dish not only bursts with flavor but also offers an array of nutritional benefits, making it a fantastic choice for health-conscious eaters and anyone looking to add a little fiesta to their dinner table.

Corn & Bean Stuffed Bell Peppers

Spice up your dinner with Corn & Bean Stuffed Bell Peppers Fiesta! This vibrant recipe combines colorful bell peppers, hearty black beans, and wholesome grains to create a satisfying meal that's both nutritious and delicious. Packed with essential vitamins and fiber, these stuffed peppers are perfect for vegetarians and meat-lovers alike. Ideal for family dinners or meal prep, this dish promises appealing flavors and a visual feast that everyone will love. Enjoy the delightful blend of fresh ingredients and spices that make each bite a celebration!
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Ingredients
  

4 large bell peppers (any color)

1 cup cooked corn (fresh or frozen)

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

1 cup cooked quinoa (or rice)

1 cup diced tomatoes (canned or fresh)

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon smoked paprika

1 cup shredded cheese (cheddar, Monterey Jack, or a blend)

1/4 cup fresh cilantro, chopped (for garnish)

2 tablespoons olive oil

Salt and pepper to taste

Optional: 1 avocado, diced (for topping)

Instructions
 

Prep the Bell Peppers: Begin by preheating your oven to 375°F (190°C). Take each bell pepper and carefully slice off the tops. Remove the seeds and membranes, being gentle not to tear the walls of the peppers. Using a brush, lightly coat the outer surfaces of each pepper with olive oil. Place the prepared peppers upright in a baking dish, ensuring they are cut side up.

    Make the Filling: In a spacious mixing bowl, combine the cooked corn, rinsed black beans, cooked quinoa, and diced tomatoes. Sprinkle in the ground cumin, chili powder, and smoked paprika. Season with salt and pepper according to your taste preference. Mix all the ingredients thoroughly until everything is evenly distributed.

      Stuff the Peppers: Take a generous amount of the filling and carefully stuff each bell pepper, pressing down gently to ensure a tight fit. Don’t overfill, but ensure each pepper is well packed. Once filled, sprinkle the remaining shredded cheese evenly over the tops of the stuffed peppers.

        Bake: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for approximately 25 minutes. After this time, remove the foil and continue to bake for an additional 10-15 minutes. You’re looking for the peppers to become tender and the cheese to melt into a bubbly, golden layer.

          Garnish and Serve: Once the baking time is complete, carefully remove the dish from the oven and allow the peppers to cool for a few minutes. Before serving, add a delightful garnish of fresh cilantro on top. If desired, add diced avocado for an extra touch of creaminess.

            Enjoy: Serve the stuffed bell peppers warm as a hearty main dish or pair them with a fresh garden salad for a vibrant and well-rounded meal.

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