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In recent years, vegetarian dishes have surged in popularity, captivating the taste buds of food enthusiasts and health-conscious individuals alike. With a growing awareness of the environmental impact of meat consumption and the myriad health benefits associated with a plant-based diet, many have turned to creative and delicious vegetarian options. Among these, the Vibrant Veggie Delight stands out as a colorful and nutritious choice that not only pleases the palate but also delights the eyes.

Vegetarian Stuffed Bell Peppers

Discover the vibrant world of vegetarian cooking with this delicious stuffed bell pepper recipe, Vibrant Veggie Delight. Bursting with colorful ingredients like quinoa, black beans, and fresh vegetables, this dish is not only visually stunning but also loaded with nutrients. Perfect for any dietary preference, it's a versatile meal great as a main course or a side. Learn how to create this wholesome and satisfying dish that brings joy to your table while promoting healthy eating.
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Ingredients
  

4 large bell peppers (any color)

1 cup quinoa, rinsed

2 cups vegetable broth

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

1 cup corn kernels (frozen or fresh)

1 cup diced tomatoes (canned or fresh)

1 small red onion, finely chopped

2 cloves garlic, minced

1 tsp ground cumin

1 tsp smoked paprika

½ tsp chili powder (adjust for heat preference)

Salt and pepper, to taste

1 cup shredded cheese (cheddar or mozzarella)

¼ cup fresh cilantro, chopped (optional)

1 tablespoon olive oil

Juice of 1 lime

Instructions
 

Prepare the Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes or until the quinoa is fluffy and all liquid is absorbed. Remove from heat and let it sit covered for an additional 5 minutes.

    Preheat Oven: While the quinoa is cooking, preheat your oven to 375°F (190°C).

      Sauté the Vegetables: In a large skillet, heat olive oil over medium heat. Add the chopped red onion and sauté for about 3-4 minutes until translucent. Add the minced garlic and cook for an additional minute until fragrant.

        Combine Filling Ingredients: To the skillet, add the cooked quinoa, black beans, corn, diced tomatoes, cumin, smoked paprika, chili powder, salt, and pepper. Mix well and cook for about 5 minutes, allowing the mixture to heat through. Remove from heat and stir in lime juice and half of the shredded cheese. Add cilantro if using.

          Prepare the Bell Peppers: While the filling cooks, gently wash the bell peppers, slice the tops off, and remove the seeds and membranes. Place them upright in a baking dish.

            Stuff the Peppers: Carefully spoon the filling mixture into each bell pepper, packing it tightly but not overflowing.

              Bake: Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil, sprinkle the remaining cheese on top of each pepper, and bake for another 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly.

                Serve: Remove from the oven, let cool for a few minutes, and serve warm. Garnish with additional cilantro and a squeeze of lime juice if desired.

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