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Stuffed peppers have long been a beloved dish in many cultures, offering a delicious way to combine an array of flavors and textures in one vibrant package. These culinary creations not only tantalize the taste buds but also serve as a feast for the eyes, showcasing an impressive palette of colors. Among the various variations of stuffed peppers, the Sunset Salsa Stuffed Peppers stand out for their bright and cheerful presentation, combining the rich hues of bell peppers with a flavorful filling that captures the essence of a sunny day.

Sunset Salsa Stuffed Peppers

Experience the vibrant flavors of Sunset Salsa Stuffed Peppers! This healthy and colorful dish combines protein-rich quinoa, fiber-filled black beans, and a medley of fresh veggies, all nestled in sweet bell peppers. Perfect for a quick weeknight dinner or a gathering, these stuffed peppers are not only nourishing but also visually stunning. Enjoy the delight of healthy eating as you share this flavorful recipe with friends and loved ones.
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Ingredients
  

4 large bell peppers (red, orange, or yellow for that sunset look)

1 cup quinoa, rinsed

2 cups vegetable broth

1 cup corn kernels (fresh or frozen)

1 can (15 oz) black beans, drained and rinsed

1 cup cherry tomatoes, diced

½ cup red onion, finely chopped

1 jalapeño, seeds removed and minced (optional for heat)

1 tsp cumin

1 tsp smoked paprika

½ cup fresh cilantro, chopped

Juice of 2 limes

Salt and pepper to taste

Shredded cheese (cheddar or Monterey Jack), for topping (optional)

Avocado slices and lime wedges for serving

Instructions
 

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

    Cook the Quinoa: In a medium saucepan, bring the vegetable broth to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for about 15 minutes, or until the liquid is absorbed. Remove from heat and let it sit for 5 minutes before fluffing with a fork.

      Prepare the Peppers: While the quinoa is cooking, carefully slice the tops off the bell peppers and remove the seeds. Lightly brush the outside of the peppers with a bit of olive oil and set them in a baking dish, upright.

        Mix the Filling: In a large bowl, combine the cooked quinoa, corn, black beans, diced tomatoes, red onion, jalapeño (if using), cumin, smoked paprika, chopped cilantro, lime juice, salt, and pepper. Mix well until all ingredients are thoroughly combined.

          Stuff the Peppers: Generously spoon the quinoa filling into each pepper, packing it in gently but firmly. If using cheese, sprinkle a bit on top of each stuffed pepper.

            Bake: Cover the baking dish with foil and bake in the preheated oven for 25 minutes. After 25 minutes, remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the tops are slightly golden.

              Serve: Remove from the oven and let them cool for a few minutes. Serve warm with avocado slices and lime wedges on the side for added zest.

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