Go Back
If you're on the lookout for a vibrant and nutritious appetizer or side dish that can brighten up any occasion, look no further than Colorful Delight Stuffed Mini Bell Peppers. Bursting with flavor and color, these delightful mini peppers not only tantalize the taste buds but also serve as a feast for the eyes. Their charming presentation makes them a favorite for both casual gatherings and formal dinners, ensuring they stand out on any table.

Stuffed Mini Bell Peppers

Discover the vibrant and nutritious Colorful Delight Stuffed Mini Bell Peppers, perfect for any occasion! These bite-sized peppers are not only visually appealing but also packed with essential vitamins and antioxidants. With customizable fillings featuring quinoa, black beans, corn, and cheese, they cater to all dietary preferences. Whether served as an appetizer or main course, these delicious stuffed peppers will impress your guests and delight your taste buds. Try this recipe today for a burst of color and flavor!
Print Recipe Pin Recipe

Ingredients
  

12 mini bell peppers (choose a mix of colors such as red, yellow, and orange for a vibrant presentation)

1 cup cooked quinoa (preferably cooled)

1 cup black beans, drained and rinsed

1 cup corn kernels (use fresh, frozen, or canned depending on availability)

1 cup diced tomatoes (fresh or canned)

1/2 cup finely chopped red onion

1/2 cup shredded cheddar cheese (or substitute with dairy-free cheese)

1/4 cup chopped fresh cilantro (optional)

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and pepper to taste

Olive oil, for drizzling

Lime wedges, for serving

Instructions
 

Preheat the Oven: Set your oven temperature to 375°F (190°C) to ensure it’s hot and ready for roasting when the peppers are prepared.

    Prepare the Peppers: Rinse the mini bell peppers thoroughly under cold water. Carefully cut each pepper in half lengthwise, discarding the seeds and white membranes. Place the pepper halves cut-side up on a baking sheet lined with parchment paper for easier cleanup.

      Make the Filling: In a large mixing bowl, combine the cooked quinoa with the black beans, corn, diced tomatoes, chopped red onion, 1/4 cup of shredded cheddar cheese, cilantro (if using), minced garlic, cumin, smoked paprika, salt, and pepper. Stir the mixture until all ingredients are evenly distributed and the filling is colorful and aromatic.

        Stuff the Peppers: Using a spoon, fill each mini bell pepper half with the quinoa mixture, pressing gently to ensure the filling is compact and stays in place.

          Add Cheese: Evenly distribute the remaining 1/4 cup of shredded cheddar cheese over the tops of the stuffed peppers, which will create a deliciously melty layer as they bake.

            Drizzle with Olive Oil: Lightly drizzle olive oil over the assembled stuffed peppers. This step helps enhance their roasting and adds a delicious flavor.

              Bake: Place the baking sheet into the preheated oven and bake for about 20-25 minutes. The peppers should become tender, and the cheese will melt and bubbly, creating a delightful finish.

                Serve: Once baked, remove the peppers from the oven and allow them to cool for a few minutes. Serve them warm on a platter with lime wedges alongside for an extra burst of zesty flavor.

                  Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4 (approximately 3 stuffed peppers each)

                    - Presentation Tips: Arrange the stuffed peppers on a colorful serving platter and garnish with additional cilantro. For an added touch, a sprinkle of lime zest over the top before serving can brighten the dish even more!