Cheesy Stuffed Bell Pepper Boats

Stuffed peppers have been a beloved dish across various cultures for centuries, showcasing their versatility and ability to adapt to different taste preferences. From hearty meat-filled versions to lighter vegetarian options, stuffed peppers are a culinary canvas that allows for endless creativity. Among these delicious variations, Cheesy Stuffed Bell Pepper Boats stand out as a delightful blend of flavors and textures, making them a favorite for families, busy professionals, and health-conscious individuals. This dish not only offers a satisfying meal but also packs a nutritional punch, ensuring that you’re feeding your body wholesome ingredients without sacrificing taste.

Discover the mouthwatering delight of Cheesy Stuffed Bell Pepper Boats, a nutritious and versatile dish perfect for any occasion. With vibrant bell peppers filled with a savory blend of quinoa or rice, black beans, corn, and topped with delicious cheese, these stuffed peppers not only satisfy your taste buds but also provide essential vitamins and minerals. Easy to prepare and customize, this recipe is ideal for families and health-conscious individuals looking for a hearty meal that doesn't compromise on flavor. Get ready to impress your guests or enjoy a quick weeknight dinner with this colorful and flavorful dish!

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Ingredients

4 large bell peppers (any color)

1 cup cooked quinoa or rice

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

1 cup corn kernels (frozen or fresh)

1 cup diced tomatoes (canned or fresh)

1 teaspoon cumin

1 teaspoon smoked paprika

½ teaspoon garlic powder

½ teaspoon onion powder

1 cup shredded cheese (cheddar, Monterey Jack, or mozzarella)

2 tablespoons olive oil

Salt and pepper to taste

Fresh cilantro or parsley for garnish (optional)

Sour cream or Greek yogurt for serving (optional)

Instructions

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

Prepare the Peppers: Slice the tops off the bell peppers and remove the seeds and membranes. You want to create sturdy “boats” that will hold the filling.

Cook the Filling: In a large bowl, combine the cooked quinoa or rice, black beans, corn, diced tomatoes, cumin, smoked paprika, garlic powder, onion powder, and half of the shredded cheese. Season with salt and pepper to taste. Mix well until all ingredients are evenly incorporated.

Stuff the Peppers: Drizzle the insides of each bell pepper with olive oil. Generously fill each pepper with the quinoa mixture, packing it down slightly to ensure a good amount fits.

Top with Cheese: Once filled, sprinkle the remaining shredded cheese on top of each stuffed pepper.

Bake: Place the stuffed peppers upright in a baking dish. If they wobble, you can slice a small amount off the bottom to keep them steady. Pour a small amount of water into the bottom of the dish (about ½ cup) to create steam while baking. Cover the dish with aluminum foil and bake for 30 minutes.

Uncover and Brown: After 30 minutes, 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 out of the oven, let the peppers cool for a few minutes. Garnish with fresh cilantro or parsley if desired. Serve warm with a dollop of sour cream or Greek yogurt on top.

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