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Stuffed bell peppers hold an enticing charm that has made them a beloved dish across numerous cuisines. These colorful peppers serve as a fantastic vessel for a variety of fillings, making them incredibly versatile. Not only do they add a delightful crunch and sweetness, but they also pack a nutritional punch. Bell peppers are rich in vitamins A and C, antioxidants that support immune health and skin vitality. Their natural sweetness complements a wide range of fillings, from grains and beans to meats and cheeses, allowing for endless creativity in the kitchen.

Corn & Bean Stuffed Bell Peppers

Discover the vibrant flavors of Corn & Bean Stuffed Bell Peppers Fiesta, a nutritious dish perfect for any meal. These colorful peppers are packed with wholesome ingredients like fresh corn, black beans, quinoa or rice, and an array of spices. Not only visually appealing, but they are also rich in protein and fiber while being low in calories. Ideal for family dinners or meal prepping, this delightful recipe brings creativity and health to your table. Enjoy a healthy, satisfying meal that’s easy to prepare!
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Ingredients
  

4 large bell peppers (any color)

1 cup cooked corn (fresh or frozen)

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

1 cup cooked quinoa (or rice)

1 cup diced tomatoes (canned or fresh)

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon smoked paprika

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

1/4 cup fresh cilantro, chopped (for garnish)

2 tablespoons olive oil

Salt and pepper to taste

Optional: 1 avocado, diced (for topping)

Instructions
 

Prep the Bell Peppers: Preheat your oven to 375°F (190°C). Carefully cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside of each pepper with olive oil and place them in a baking dish cut side up.

    Make the Filling: In a large mixing bowl, combine the cooked corn, black beans, cooked quinoa, diced tomatoes, ground cumin, chili powder, smoked paprika, and half of the shredded cheese. Season with salt and pepper to taste. Mix well until all ingredients are evenly combined.

      Stuff the Peppers: Generously fill each bell pepper with the corn and bean mixture, pressing down gently to pack it tightly. Top each stuffed pepper with the remaining shredded cheese.

        Bake: Cover the baking dish with foil and bake in the preheated oven for about 25 minutes. Then, 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 done, remove the stuffed peppers from the oven and let them cool slightly. Garnish with fresh cilantro and optional diced avocado before serving.

            Enjoy: Serve the stuffed peppers warm as a main dish or alongside a fresh salad for a complete meal.

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