Stuffed Fruit Bell Peppers

Stuffed bell peppers have long been a beloved dish in many households, celebrated for their vibrant colors and the ability to pack a delightful array of flavors and nutrients into one neat package. These edible vessels not only appeal to the eye but also offer a canvas for culinary creativity, making them a fantastic choice for family dinners, gatherings, or meal prep. With their versatility, stuffed bell peppers can accommodate a variety of ingredients, allowing for customization to suit diverse tastes and dietary needs.

Discover the vibrant world of Colorful Harvest Stuffed Bell Peppers, a delicious and nutritious dish perfect for any meal! These eye-catching bell peppers are filled with a wholesome blend of grains, beans, and fresh veggies, making them versatile enough to satisfy meat lovers and vegetarians alike. Rich in vitamins and antioxidants, they are not only tasty but also a great way to boost your health. Explore this simple recipe that encourages creativity while delivering a balanced and satisfying meal for your family or gatherings. Enjoy the delightful textures and flavors that make stuffed bell peppers a staple in any kitchen!

Print Recipe Pin Recipe

Ingredients

4 medium-sized bell peppers (any color)

1 cup cooked quinoa (or rice, if preferred)

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

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

1 medium onion, diced

2 cloves garlic, minced

1 cup diced tomatoes (fresh or canned)

1 teaspoon cumin

1 teaspoon paprika

½ teaspoon chili powder (optional)

Salt & pepper to taste

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

Fresh cilantro for garnish

Lime wedges for serving

Instructions

Preheat the Oven: Start by preheating 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 outside of the peppers with olive oil and place them upright in a baking dish.

Cook the Filling:

- In a large skillet over medium heat, add a splash of olive oil and sauté the diced onion until it's soft and translucent, about 5-7 minutes.

- Add the minced garlic and cook for another minute until fragrant.

- Stir in the black beans, corn, diced tomatoes, cumin, paprika, chili powder (if using), and cooked quinoa. Season the mixture with salt and pepper to taste.

Stuff the Peppers: Carefully spoon the filling into each bell pepper, packing it down gently. Leave some room at the top for the cheese.

Add Cheese: Sprinkle an even layer of shredded cheese on top of each stuffed pepper.

Bake: Pour a small amount of water (about ½ cup) into the bottom of the baking dish to create steam. Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are soft and the cheese is bubbly and golden.

Garnish and Serve: Once out of the oven, let the stuffed peppers cool for a few minutes. Garnish with fresh cilantro and serve with lime wedges on the side.

Enjoy your vibrant and nutritious stuffed fruit bell peppers as a hearty meal or a stunning side dish!

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