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When it comes to creating a dish that captures both the eye and the palate, few recipes can rival the allure of stuffed mini bell peppers. These petite, colorful vegetables are not only visually appealing but also packed with nutrients, making them a delightful option for health-conscious eaters and gourmet enthusiasts alike. The recipe for Colorful Delights Stuffed Mini Bell Peppers combines the sweetness of the peppers with a savory filling that is both satisfying and versatile, perfect for any occasion.

Stuffed Mini Bell Peppers

Discover the vibrant and flavorful world of Colorful Delights Stuffed Mini Bell Peppers! These eye-catching appetizers are not only a feast for the eyes but also packed with nutrients. Perfect for any occasion, they can be filled with a savory mix of quinoa, black beans, corn, and tomatoes, then roasted to perfection. Ideal for parties or family dinners, these mini peppers blend taste and health into a delightful dish that everyone will love. Try this fun and delicious recipe!
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Ingredients
  

12 mini bell peppers (various colors for a vibrant look)

1 cup cooked quinoa

1 cup black beans, drained and rinsed

1 cup corn kernels (fresh, frozen, or canned)

1 cup diced tomatoes (canned or fresh)

1/2 cup finely chopped red onion

1/2 cup shredded cheddar cheese (or a dairy-free alternative)

1/4 cup chopped fresh cilantro

2 cloves garlic, minced

1 teaspoon cumin

1 teaspoon smoked paprika

Salt and pepper to taste

Olive oil (for drizzling)

Lime wedges (for serving)

Instructions
 

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

    Prepare the Peppers: Wash the mini bell peppers, cut them in half lengthwise, and remove the seeds and membranes. Arrange them cut-side up on a baking sheet.

      Make the Filling: In a large mixing bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, red onion, 1/4 cup of the shredded cheddar, cilantro, minced garlic, cumin, smoked paprika, salt, and pepper. Mix until all ingredients are well incorporated.

        Stuff the Peppers: Spoon the filling generously into each mini bell pepper half, pressing down gently to pack the filling in.

          Add Cheese: Sprinkle the remaining 1/4 cup of shredded cheddar on top of the stuffed peppers.

            Drizzle with Olive Oil: Lightly drizzle olive oil over the stuffed peppers to help them roast nicely.

              Bake: Place the baking sheet in the preheated oven and bake for 20-25 minutes or until the peppers are tender and the cheese is melted and bubbly.

                Serve: Remove from the oven and let cool slightly. Serve warm with lime wedges on the side for an extra burst of flavor.

                  Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4 (3 stuffed peppers each)