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Cheesy Corn-Stuffed Peppers are more than just an appealing dish; they are a celebration of flavor and nutrition that tick multiple boxes for food enthusiasts and health-conscious eaters alike. This recipe combines the vibrant colors of bell peppers with a deliciously cheesy filling that includes wholesome ingredients like quinoa, corn, and black beans. Whether you’re looking to impress guests or simply want a comforting weeknight meal, these stuffed peppers are sure to satisfy.

Cheesy Corn-Stuffed Peppers

Discover the vibrant flavors of Cheesy Corn-Stuffed Peppers, a delightful recipe that merges nutrition with comfort. Bursting with colorful bell peppers, this dish features a cheesy filling made from quinoa, corn, and black beans, perfect for impressing guests or enjoying a cozy meal at home. Vegetarian-friendly and easy to customize, these stuffed peppers are not only delicious but also packed with vitamins and nutrients, making them a smart choice for any occasion. Get ready to savor every bite!
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Ingredients
  

4 large bell peppers (any color)

1 cup cooked quinoa or rice

1 cup corn (frozen, fresh, or canned)

1 cup black beans (drained and rinsed)

1 cup shredded cheddar cheese or Mexican blend

1 tablespoon olive oil

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon garlic powder

Salt and pepper to taste

3 green onions (chopped, for garnish)

Fresh cilantro (for garnish, optional)

½ cup diced tomatoes (optional, for added flavor)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C), ensuring it's at the right temperature for baking.

    Prepare the Peppers: Carefully slice the tops off the bell peppers, ensuring you leave enough of the pepper intact to hold the filling. Remove the seeds and membranes inside. If necessary, trim a small amount from the bottom of each pepper to help them stand upright, being cautious not to create any holes.

      Mix the Filling: In a large mixing bowl, combine the cooked quinoa (or rice), corn, black beans, half of the shredded cheese, olive oil, ground cumin, smoked paprika, garlic powder, salt, and pepper. If you're using diced tomatoes, add them as well. Stir the mixture thoroughly until all ingredients are evenly blended.

        Stuff the Peppers: Using a spoon, carefully fill each bell pepper with the cheesy corn mixture, pressing it down gently to pack it in. Once filled, sprinkle the remaining shredded cheese evenly on top of each stuffed pepper.

          Bake the Peppers: Arrange the stuffed peppers upright in a baking dish. For added moisture, pour a small splash of water into the bottom of the dish to create steam while baking. Cover the dish with aluminum foil and place it in the preheated oven. Bake for 25 minutes.

            Uncover and Brown: After 25 minutes, carefully remove the foil and continue to bake for an additional 10-15 minutes. This step will help the cheese become bubbly and golden, and ensure the peppers are tender.

              Garnish and Serve: Once the peppers are done baking, take them out of the oven and allow them to cool for a few minutes. Before serving, sprinkle with chopped green onions and fresh cilantro if desired for an added burst of flavor. Serve these cheesy delights warm and enjoy every bite!

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4