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In recent years, plant-based meals have surged in popularity, with more people gravitating towards healthier eating habits. One delightful dish that has captured the hearts of many is the stuffed pepper, offering a delicious and visually appealing way to enjoy an array of vegetables.

Easy Cheesy Veggie Stuffed Peppers

Indulge in the cozy comfort of Cheesy Delight Veggie-Stuffed Peppers, perfect for festive fall gatherings! This easy weeknight dinner combines vibrant bell peppers filled with creamy cheese, hearty grains, and fresh veggies, creating a nourishing and craveable dish. It's quick to prepare, making it special for busy nights. Gather your loved ones and savor this delightful meal together. Try it tonight or save it for later!
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Ingredients
  

4 large bell peppers (any color you prefer for a vibrant dish)

1 cup cooked quinoa or rice (choose your favorite)

1 cup black beans, drained and rinsed thoroughly

1 cup corn (canned or frozen works well)

1 cup diced tomatoes (fresh or canned)

1 small zucchini, diced into small pieces

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon garlic powder

Salt and pepper, to taste

1 cup shredded cheddar cheese (or a blend of your favorite cheeses)

Fresh parsley or cilantro, chopped for garnish (optional)

Instructions
 

Preheat the Oven: Start by preheating your oven to 375°F (190°C) to ensure it's hot and ready for baking.

    Prepare the Peppers: Carefully slice off the tops of the bell peppers and remove the seeds and membranes. Lightly brush the outside of each pepper with olive oil to help them roast beautifully. Arrange the peppers upright in a baking dish.

      Mix the Filling: In a spacious mixing bowl, combine the cooked quinoa or rice, black beans, corn, diced tomatoes, zucchini, cumin, paprika, garlic powder, salt, and pepper. Stir in half of the shredded cheese. Mix everything thoroughly to ensure an even distribution of flavors.

        Stuff the Peppers: Using a spoon, fill each bell pepper with the veggie mixture, pressing down gently to ensure the filling is packed nicely inside. Leave a little room at the top for the cheese.

          Bake the Peppers: Pour a small amount of water into the bottom of the baking dish—this will create steam and keep the peppers moist. Cover the dish tightly with aluminum foil and bake in the preheated oven for about 30 minutes.

            Add Cheese Topping: After the initial baking time, carefully remove the foil. Sprinkle the remaining shredded cheese generously over the top of each stuffed pepper. Return them to the oven and bake for an additional 10-15 minutes, until the cheese is melted and bubbly, and the peppers are tender.

              Garnish and Serve: Once done, take the dish out of the oven and allow the stuffed peppers to cool for a few minutes. For a fresh touch, garnish with chopped parsley or cilantro if desired. Serve warm and relish the cheesy, veggie-packed delight!

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