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Stuffed peppers are a vibrant and delightful dish that brings together a medley of flavors and nutrients in one colorful package. The combination of fresh, colorful bell peppers and a variety of wholesome fillings makes this recipe not only visually appealing but also a healthy meal option. Bursting with flavors, these Colorful Veggie Fiesta Stuffed Peppers are perfect for those busy weeknights when you want something quick and nutritious, as well as for special gatherings where you want to impress your guests.

Vegetable-Stuffed Bell Peppers with Rice

Discover the vibrant and nutritious world of Colorful Veggie Fiesta Stuffed Peppers! This delightful dish combines fresh bell peppers with a variety of wholesome fillings, making it perfect for busy weeknights or special gatherings. Whether you're vegetarian, vegan, or simply seeking a healthy meal, this versatile recipe is easy to prepare and bursting with flavor. Elevate your dining experience by garnishing with fresh herbs and serving alongside your favorite sides. Enjoy a colorful, healthy feast today!
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Ingredients
  

4 large bell peppers (any color)

1 cup cooked rice (white, brown, or quinoa)

1 cup black beans, rinsed and drained

1 cup corn (fresh, frozen, or canned)

1 medium onion, diced

2 cloves garlic, minced

1 cup diced tomatoes (canned or fresh)

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon chili powder

½ cup shredded cheese (cheddar or mozzarella), optional

2 tablespoons olive oil

Salt and pepper to taste

Fresh cilantro or parsley for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Prepare the Bell Peppers: Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside with olive oil and set them in a baking dish.

      Sauté the Vegetables: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.

        Combine Filling Ingredients: Add the diced tomatoes, corn, black beans, cooked rice, cumin, smoked paprika, chili powder, salt, and pepper to the skillet. Mix well and let it cook for about 5 minutes, allowing the flavors to meld together.

          Stuff the Peppers: Spoon the vegetable and rice mixture into each bell pepper, filling them generously. If using cheese, sprinkle a layer of shredded cheese on top of the filling in each pepper.

            Bake: Pour a small amount of water into the bottom of the baking dish (about ¼ cup) to help steam the peppers. Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is bubbly and golden.

              Garnish and Serve: Once cooked, remove the stuffed peppers from the oven and let them cool slightly. Garnish with fresh cilantro or parsley before serving.

                Enjoy: Serve warm as a delightful main dish or a side, and enjoy the colorful and flavorful fiesta of every bite!

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