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When it comes to creating a meal that is as visually appealing as it is nutritious, few dishes can compare to Colorful Zucchini Stuffed Bell Peppers. This recipe showcases a beautiful array of colors that not only brighten your table but also offer a plethora of health benefits. The combination of fresh vegetables, whole grains, and protein makes this dish a standout choice for anyone looking to incorporate more wholesome ingredients into their diet.

Zucchini Stuffed Bell Peppers

Discover the joy of cooking with Colorful Zucchini Stuffed Bell Peppers, a vibrant and nutritious meal perfect for any occasion. Packed with fresh veggies, quinoa, and black beans, this dish not only looks stunning but also offers a wealth of health benefits. Perfect for family dinners or entertaining guests, these peppers are easy to customize for various dietary preferences. Follow the simple steps to create a satisfying dish that’s as delicious as it is beautiful!
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Ingredients
  

4 medium bell peppers (any color)

2 medium zucchinis, finely diced

1 cup cooked quinoa (or rice)

1 cup cherry tomatoes, halved

1/2 cup black beans, drained and rinsed

1/2 cup corn kernels (fresh or frozen)

1/4 cup red onion, finely chopped

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon salt (adjust to taste)

1/4 teaspoon black pepper

1 cup shredded cheese (cheddar or mozzarella)

Fresh cilantro or parsley for garnish

Olive oil for sautéing

Instructions
 

Preheat the oven: Set your oven to 375°F (190°C) to ensure it’s hot and ready for the peppers.

    Prepare the bell peppers: Carefully slice the tops off the bell peppers and remove the seeds and any inner membranes. Give the outside a light brush of olive oil and arrange them upright in a baking dish.

      Cook the filling: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the finely chopped red onion and sauté until it becomes translucent, which should take about 3 minutes. Next, stir in the minced garlic and cook for an additional minute until it’s aromatic.

        Add vegetables: Toss in the diced zucchini and sauté for about 5 minutes until it becomes tender. Then incorporate the halved cherry tomatoes, black beans, corn, ground cumin, smoked paprika, salt, and black pepper. Allow the mixture to cook for another 3–4 minutes to let the flavors combine beautifully.

          Combine grains and cheese: In a spacious bowl, mix the cooked quinoa (or rice) with the sautéed vegetable mixture. Gently fold in half of the shredded cheese until well integrated.

            Stuff the peppers: Using a spoon, generously fill each pepper with the colorful stuffing, packing it in firmly. Sprinkle the remaining shredded cheese on top of each stuffed pepper for extra cheesiness.

              Bake the stuffed peppers: Add a splash of water to the bottom of the baking dish; this will create steam for moisture as they cook. Cover the dish with aluminum foil, avoiding contact with the cheese. Bake for 25-30 minutes, then remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese has melted into a bubbly, golden layer.

                Garnish and serve: Carefully remove the dish from the oven and allow it to cool for a few minutes. Finish by garnishing with freshly chopped cilantro or parsley for added color and freshness before serving.

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

                    Presentation Tips: Serve the stuffed peppers on a bright platter, allowing the vibrant colors to shine. You can drizzle a little olive oil or balsamic reduction over the dish for an extra touch of elegance.