Vegetarian Stuffed Bell Peppers:

 

Vegetarian Stuffed Bell Peppers

Ingredients:

4 large bell peppers (any color)

1 cup cooked quinoa (or rice, couscous, or farro)

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

1 cup corn kernels (fresh, frozen, or canned)

1/2 cup diced tomatoes (fresh or canned)

1/2 tsp ground cumin

1/2 tsp chili powder

1/4 tsp smoked paprika

Salt and pepper to taste

1/2 cup shredded cheese (cheddar, Monterey Jack, or a Mexican blend)

2 tbsp fresh cilantro (chopped, for garnish)

Lime wedges (for serving)

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Place them upright in a baking dish.

2. Prepare the Filling: In a large bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, cumin, chili powder, smoked paprika, salt, and pepper. Stir everything together until well mixed.

3. Stuff the Peppers: Spoon the quinoa mixture into each bell pepper, pressing down gently to pack the filling.

4. Bake the Peppers: Cover the baking dish with foil and bake for 25-30 minutes, or until the peppers are tender.

5. Top with Cheese: Remove the foil, sprinkle the shredded cheese on top of each stuffed pepper, and return to the oven for another 5-7 minutes, or until the cheese is melted and bubbly.

6. Serve: Remove from the oven and garnish with fresh cilantro. Serve with lime wedges for an extra burst of freshness.

These vegetarian stuffed bell peppers are hearty, flavorful, and perfect for meal prep or a healthy weeknight dinner! You can also customize the filling with your favorit

e veggies or protein sources like tofu or tempeh.