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When it comes to creating a meal that is both visually appealing and nutritionally beneficial, Colorful Stuffed Fruit Bell Peppers stand out as an exceptional choice. This dish not only delights the eyes with its array of colors but also packs a punch with its rich flavors and health benefits. Stuffed bell peppers are versatile and can be tailored to suit various dietary preferences, including vegetarian and gluten-free options, making them a perfect meal for family gatherings, dinner parties, or even meal prep for the week ahead.

Stuffed Fruit Bell Peppers

Discover the vibrant and nutritious world of Colorful Stuffed Fruit Bell Peppers! This delightful dish is not only visually stunning but also packed with essential vitamins and minerals. Customize your filling with quinoa, black beans, corn, and spices for a wholesome meal perfect for family gatherings or meal prep. The burst of flavors and beautiful presentation make it a must-try recipe for anyone looking to enjoy a healthy and flavorful dish. Get creative and bring these colorful peppers to life!
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Ingredients
  

4 large bell peppers (preferably mixed colors: red, yellow, green, and orange)

1 cup cooked quinoa (or couscous)

1 cup black beans (cooked and rinsed)

1 cup corn (frozen or fresh)

1 cup diced tomatoes (canned or fresh)

1 ripe avocado (diced)

1 small onion (finely chopped)

2 cloves garlic (minced)

1 tablespoon olive oil

1 teaspoon cumin

1 teaspoon smoked paprika

½ teaspoon chili powder

Salt and pepper to taste

1 cup shredded cheese (cheddar or a cheese blend)

Fresh cilantro (for garnish)

Lime wedges (for serving)

Instructions
 

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

    Prepare the Bell Peppers: Slice the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outsides with olive oil, and place them upright in a baking dish.

      Sauté Aromatics: In a pan over medium heat, add the olive oil. Once hot, add the chopped onions and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and cook for another 1 minute until fragrant.

        Mix the Filling: In a large bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, sautéed onions and garlic, diced avocado, cumin, smoked paprika, chili powder, salt, and pepper. Stir until well combined.

          Fill the Peppers: Spoon the filling mixture evenly into each prepared bell pepper, pressing down gently to pack the filling.

            Top with Cheese: After filling the peppers, sprinkle the shredded cheese on top of each stuffed pepper.

              Bake: Cover the baking dish with foil and bake for 30 minutes. Then remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly, and the peppers are tender.

                Serve: Once done, remove from the oven and let cool for a few minutes. Garnish with fresh cilantro. Serve with lime wedges for an extra zing!

                  Prep Time, Total Time, Servings: 20 minutes | 55 minutes | 4 servings