1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
Fresh cilantro or parsley for garnish
Execution
1
Preheat the Oven: Preheat your oven to 375°F (190°C).
2
Prepare the Bell Peppers: Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside of the peppers with olive oil and place them in a baking dish.
3
Cook the Quinoa: In a saucepan, cook the quinoa according to package instructions. Set aside.
Prepare the Filling: To the skillet, add black beans, corn, diced tomatoes, cumin, chili powder, paprika, salt, and pepper. Stir in the cooked quinoa and cook for an additional 5 minutes.
6
Stuff the Peppers: Spoon the filling into the prepared bell peppers, pressing down gently. Top each stuffed pepper with shredded cheese.
7
Roast in the Oven: Cover the baking dish with foil and bake in the preheated oven for 25-30 minutes, or until the peppers are tender.
8
Broil for Crispy Cheese: Remove the foil and broil for an additional 5 minutes or until the cheese is golden and bubbly.
9
Garnish and Serve: Remove from the oven, sprinkle with fresh cilantro or parsley, and serve hot.
Additional tips
Experiment with different cheese blends for varied flavors.
You can make the filling ahead of time for quicker preparation.
Add a squeeze of lime juice or serve with a side of salsa for extra freshness.
These stuffed peppers are versatile, so feel free to customize the filling with your favorite ingredients.
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Roasted Stuffed Bell Peppers
Posted on
These Roasted Stuffed Bell Peppers are a delicious and wholesome dish that combines the sweetness of bell peppers with a flavorful and protein-packed filling. Perfect for a family dinner or entertaining guests, this easy recipe is a crowd-pleaser.
1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
Fresh cilantro or parsley for garnish
Execution
1
Preheat the Oven: Preheat your oven to 375°F (190°C).
2
Prepare the Bell Peppers: Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside of the peppers with olive oil and place them in a baking dish.
3
Cook the Quinoa: In a saucepan, cook the quinoa according to package instructions. Set aside.
Prepare the Filling: To the skillet, add black beans, corn, diced tomatoes, cumin, chili powder, paprika, salt, and pepper. Stir in the cooked quinoa and cook for an additional 5 minutes.
6
Stuff the Peppers: Spoon the filling into the prepared bell peppers, pressing down gently. Top each stuffed pepper with shredded cheese.
7
Roast in the Oven: Cover the baking dish with foil and bake in the preheated oven for 25-30 minutes, or until the peppers are tender.
8
Broil for Crispy Cheese: Remove the foil and broil for an additional 5 minutes or until the cheese is golden and bubbly.
9
Garnish and Serve: Remove from the oven, sprinkle with fresh cilantro or parsley, and serve hot.
Additional tips
Experiment with different cheese blends for varied flavors.
You can make the filling ahead of time for quicker preparation.
Add a squeeze of lime juice or serve with a side of salsa for extra freshness.
These stuffed peppers are versatile, so feel free to customize the filling with your favorite ingredients.
