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Savory stuffed bell peppers have become a beloved dish in many households, offering a delightful and nutritious meal option that is both satisfying and versatile. This vibrant dish, featuring colorful bell peppers filled with a hearty mixture of grains, proteins, and spices, not only tantalizes the taste buds but also packs a nutritional punch. Bell peppers, with their sweet and crisp texture, serve as the perfect vessel for an array of fillings, making them a popular choice for those seeking a comforting yet healthy meal.

Simple and Savory Stuffed Bell Peppers

Discover the deliciousness of savory stuffed bell peppers with this versatile recipe that everyone will love. These vibrant peppers are filled with a hearty blend of grains, proteins, and spices, making them a perfectly nutritious meal option. Customize them easily to fit any dietary preference—vegetarian, vegan, or gluten-free. Packed with vitamins and antioxidants, stuffed bell peppers not only please the palate but also support your health goals. Dive into this comforting dish that is sure to impress at any table!
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Ingredients
  

4 large bell peppers (any color)

1 cup cooked quinoa (or rice)

1 lb ground turkey (or beef)

1 small onion, finely chopped

2 cloves garlic, minced

1 cup black beans, drained and rinsed

1 cup corn kernels (fresh or frozen)

1 tsp cumin

1 tsp paprika

Salt and pepper to taste

1 cup shredded cheese (cheddar or mozzarella)

1 can diced tomatoes (14.5 oz), undrained

Fresh cilantro for garnish (optional)

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 outsides with olive oil and place them in a baking dish.

      Cook the Meat: In a large skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant. Add the ground turkey (or beef) and cook until browned, breaking it apart with a spoon.

        Mix the Filling: In the skillet, add the cooked quinoa, black beans, corn, diced tomatoes, cumin, paprika, salt, and pepper. Stir to combine and let it cook for about 5 minutes until heated through. Remove from heat and mix in half of the shredded cheese.

          Stuff the Peppers: Generously fill each bell pepper with the meat and quinoa mixture. Top with the remaining cheese.

            Bake: Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and the peppers are tender.

              Serve: Garnish with fresh cilantro if desired. Serve warm and enjoy your savory stuffed bell peppers!

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