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Stuffed peppers have long been a beloved dish across various cuisines, celebrated for their versatility and nutritional benefits. These vibrant, colorful vessels provide an ideal canvas for a multitude of fillings, making them a fantastic option for anyone seeking a meal that is both satisfying and adaptable. In this recipe for Sweet & Spicy Peach Stuffed Peppers, we take the classic concept of stuffed peppers and elevate it with a delightful combination of sweet and spicy flavors, showcasing the best of summer produce.

Peach Peppers

Discover the delightful fusion of sweet and spicy with Sweet & Spicy Peach Stuffed Peppers. This recipe elevates traditional stuffed peppers by combining juicy peaches, quinoa, black beans, and spices for a nutritious and vibrant meal. Perfect for summer gatherings or a weeknight dinner, these peppers cater to various dietary needs, making them a versatile choice for everyone. Explore the colorful flavors and enjoy a dish that celebrates fresh, seasonal produce!
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Ingredients
  

4 large bell peppers (any vibrant color)

2 ripe peaches, diced into small pieces

1 cup cooked quinoa (cooled)

1 cup canned black beans, thoroughly rinsed and drained

1/2 cup corn kernels (can be fresh, frozen, or canned)

1 teaspoon smoked paprika for a rich flavor

1 teaspoon ground cumin for warmth

1/2 teaspoon cayenne pepper (feel free to adjust based on your heat preference)

1/4 cup feta cheese, crumbled (optional, but highly recommended)

1 tablespoon extra virgin olive oil for drizzling

Salt and black pepper, to taste

Fresh cilantro, roughly chopped for garnish

Instructions
 

Preheat the Oven: Start by preheating your oven to 375°F (190°C) to ensure it's hot when you're ready to bake.

    Prepare the Peppers: Take the bell peppers and carefully cut off the tops, discarding the seeds and inner ribs. Drizzle the outside of the peppers lightly with olive oil and arrange them in a baking dish with the open sides facing up.

      Make the Filling: In a large mixing bowl, combine the diced peaches, the cooled cooked quinoa, black beans, corn, smoked paprika, ground cumin, and cayenne pepper. If using feta cheese, add half of it to the mixture. Season generously with salt and black pepper, mixing everything together until evenly combined.

        Stuff the Peppers: Spoon the prepared filling into each bell pepper, pressing down gently to pack the mixture snugly inside. Fill each pepper until the filling is heaping slightly above the rim.

          Bake: Cover the baking dish with aluminum foil to prevent the peppers from drying out, and place it in the oven. Bake for 25 minutes, then carefully remove the foil and continue baking for an additional 10-15 minutes until the peppers are tender and starting to char slightly.

            Serve: Once baked, remove the dish from the oven. Sprinkle the tops with the remaining feta cheese and garnish with freshly chopped cilantro. Serve the stuffed peppers warm, and enjoy the delightful combination of flavors!

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

                - Presentation Tips: Place the stuffed peppers on a colorful platter and drizzle with a little extra olive oil for shine. You can also add a few cilantro leaves on top for an extra pop of color!