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When it comes to nutritious and satisfying meals, Cheesy Stuffed Bell Pepper Boats stand out as a colorful and delicious option. This dish not only serves as a feast for the eyes but also brings a delightful balance of flavors and textures to the table. The combination of tender bell peppers filled with protein-rich quinoa, hearty black beans, sweet corn, and melted cheese creates a wholesome meal that appeals to both vegetarians and meat-lovers alike. Whether you’re looking for a quick weeknight dinner or a show-stopping dish for entertaining guests, these stuffed bell pepper boats are sure to impress.

Cheesy Stuffed Bell Pepper Boats

Discover the vibrant and flavorful Cheesy Stuffed Bell Pepper Boats, the perfect blend of nutrition and taste! These colorful peppers are filled with protein-rich quinoa, hearty black beans, sweet corn, and gooey cheese, making them a hit for everyone at the table. Enjoy their versatility by customizing the ingredients to suit your taste or dietary needs. Ideal for a quick weeknight meal or an impressive dish for entertaining, these stuffed peppers are sure to delight.
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Ingredients
  

4 large bell peppers (any color)

1 cup quinoa (rinsed)

2 cups vegetable broth (or water)

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

1 cup corn (frozen or canned)

1 cup diced tomatoes (canned or fresh)

1 teaspoon cumin

1 teaspoon smoked paprika

1 teaspoon garlic powder

Salt and pepper to taste

1 cup shredded cheese (cheddar or a blend)

2 green onions, chopped (for garnish)

Fresh cilantro (optional, for garnish)

Instructions
 

Prepare the Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then cover and reduce to a simmer. Cook for about 15 minutes or until the quinoa is fluffy and all the liquid has absorbed. Remove from heat and let cool slightly.

    Preheat the Oven: While the quinoa is cooking, preheat your oven to 375°F (190°C).

      Prepare the Peppers: Slice the tops off the bell peppers and remove the seeds and membranes. Optionally, you can also cut a small slice off the bottom of each pepper to help them stand upright (but be careful not to create holes!).

        Mix the Filling: In a large mixing bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, cumin, smoked paprika, garlic powder, salt, and pepper. Mix well until all ingredients are evenly distributed.

          Stuff the Peppers: Carefully spoon the quinoa mixture into each bell pepper, packing it down slightly to ensure they're well filled. Leave a little room at the top for the cheese.

            Add Cheese: Sprinkle a generous amount of shredded cheese on top of each stuffed pepper.

              Bake: Place the stuffed peppers upright in a baking dish and cover with aluminum foil. Bake in the preheated oven for 25 minutes. Then remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

                Garnish and Serve: Once out of the oven, let them cool for a few minutes. Garnish with chopped green onions and fresh cilantro if desired. Serve warm.

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