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Cheesy Corn-Stuffed Peppers are a delightful dish that combines nutrition and flavor in a visually stunning presentation. This recipe stands out for its versatility, allowing home cooks to adapt it to their preferences while enjoying a balance of textures and tastes. The vibrant colors of bell peppers not only make for an appealing dish but also serve as a nutritious vessel for a hearty filling. The creamy cheese mingles beautifully with the sweetness of corn and the earthiness of black beans, creating a satisfying meal that can be enjoyed for lunch, dinner, or even as a party appetizer.

Cheesy Corn-Stuffed Peppers

Discover the perfect balance of flavor and nutrition with Cheesy Corn-Stuffed Peppers! This versatile recipe features colorful bell peppers stuffed with a delicious blend of quinoa or rice, sweet corn, black beans, and cheese, all enhanced by a mix of spices. Ideal for a satisfying meal, brunch, or as a party appetizer, these peppers are easy to customize to suit your tastes. Get ready to impress your family and friends with this vibrant and delicious dish!
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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: Preheat your oven to 375°F (190°C).

    Prepare the Peppers: Cut the tops off the bell peppers and remove the seeds and membranes. If needed, slice a small amount off the bottom to help them stand upright (be careful not to create 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, pepper, and diced tomatoes (if using). Mix until all ingredients are well incorporated.

        Stuff the Peppers: Using a spoon, carefully fill each bell pepper with the cheesy corn filling, packing it down gently. Top each stuffed pepper with the remaining shredded cheese.

          Bake the Peppers: Place the stuffed peppers upright in a baking dish. Add a splash of water to the bottom of the dish to create steam (this will help cook the peppers). Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.

            Uncover and Brown: After 25 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and slightly golden, and the peppers are tender.

              Garnish and Serve: Remove the peppers from the oven and let them cool slightly. Sprinkle with chopped green onions and fresh cilantro if desired. Serve hot and enjoy this cheesy delight!

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