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Colorful stuffed fruit bell peppers are not only visually appealing but also a delightful medley of flavors that can brighten up any meal. This dish stands out with its vibrant colors, making it an excellent choice for gatherings or weeknight dinners. Stuffed bell peppers offer a tantalizing way to incorporate wholesome ingredients, making them a favorite among health-conscious eaters and culinary enthusiasts alike.

Stuffed Fruit Bell Peppers

Brighten up your table with colorful stuffed fruit bell peppers! This vibrant dish combines healthy ingredients like quinoa, black beans, and spices to create a flavor-packed meal that’s visually stunning and nutritious. Perfect for any dietary preference, these peppers can be filled with your choice of ingredients, making them versatile for gatherings or simple weeknight dinners. Easy to prepare and delicious to enjoy, they offer a delightful culinary experience while promoting a healthy lifestyle.
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Ingredients
  

4 large bell peppers (red, yellow, or orange)

1 cup quinoa (cooked)

1 cup black beans (canned, rinsed, and drained)

1 cup corn (frozen or fresh)

1 cup diced tomatoes (fresh or canned)

1 small red onion (finely chopped)

2 cloves garlic (minced)

1 tsp cumin

1 tsp chili powder

½ tsp smoked paprika

¾ cup shredded cheddar cheese (optional)

¼ cup fresh cilantro (chopped)

Salt and pepper (to taste)

1 tbsp olive oil

1 lime (juiced)

Instructions
 

Prepare the Peppers:

    - Preheat your oven to 375°F (190°C).

      - Carefully slice the tops off the bell peppers and remove the seeds and membranes. Set aside.

        Cook Quinoa:

          - Rinse the quinoa under cold water and cook according to package instructions. Usually, this takes about 15 minutes in a 2:1 water to quinoa ratio. Set aside once fluffy.

            Saute Vegetables:

              - In a large skillet, heat olive oil over medium heat. Add the chopped red onion and sauté until translucent, about 3-4 minutes. Then add minced garlic and cook for another minute until fragrant.

                Combine Ingredients:

                  - In the same skillet, add the cooked quinoa, black beans, corn, diced tomatoes, cumin, chili powder, smoked paprika, lime juice, salt, and pepper. Stir well to combine all the ingredients. Let it cook for an additional 5 minutes, allowing flavors to meld.

                    Stuff the Peppers:

                      - Carefully spoon the quinoa mixture into each bell pepper, packing it in lightly. You can sprinkle shredded cheddar cheese on top if desired.

                        Bake:

                          - Place the stuffed peppers upright in a baking dish. Add a little water to the bottom of the dish (about ½ inch) to steam the peppers. Cover the dish with aluminum foil and bake for 25 minutes.

                            Uncover and Finish Cooking:

                              - Remove the foil and bake for an additional 10-15 minutes, until the peppers are tender and the cheese is melted and bubbly.

                                Garnish and Serve:

                                  - Once done, remove from the oven, garnish with freshly chopped cilantro, and serve warm. Squeeze extra lime juice over the top for an extra burst of flavor!

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