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- 4 medium bell peppers, diced - 1 cup quinoa, rinsed - 1 can black beans, drained and rinsed - 1 cup corn kernels - 1 cup diced tomatoes - 1 teaspoon cumin - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - 2 cups vegetable broth - Salt and pepper to taste - 1 cup shredded cheese (cheddar or Mexican blend) - Fresh cilantro for garnish (optional) When I make stuffed bell pepper casserole, I love how simple the ingredients are. The bell peppers bring color and crunch. Quinoa adds protein and grains. Black beans offer a hearty texture. Corn adds sweetness, and diced tomatoes provide moisture. For spices, I use cumin for warmth, smoked paprika for depth, and garlic powder for flavor. Vegetable broth ties it all together and keeps the dish juicy. Don’t forget salt and pepper! They balance the flavors. For toppings, I prefer shredded cheese. It melts beautifully on top. Fresh cilantro adds a bright finish, but it’s optional. You can find the full recipe to get started on this comforting dish. - Preheat the oven to 375°F (190°C). - In a large skillet, sauté the diced bell peppers over medium heat for about 5 minutes. They should start to soften and smell great. - Next, add the quinoa, black beans, corn, diced tomatoes, and spices. Mix them all well. - Pour in the vegetable broth. Stir everything together and bring it to a gentle simmer. This helps all the flavors blend nicely. - Now, transfer the mixture to a greased 9x13-inch baking dish. Spread it evenly across the dish. - Cover the dish with aluminum foil and bake it for 25 minutes. - After that, uncover the dish and sprinkle the cheese over the top. Bake again for about 15 minutes until the cheese is melted and bubbly. This process is simple yet rewarding. Each step builds flavor and texture in a dish that feels comforting and hearty. For the full recipe, check the section above. - Ensure quinoa is thoroughly rinsed before cooking. This removes the bitter coating, giving you a better taste. - Stir the mixture well to evenly distribute flavors. This helps every bite be as tasty as possible. - Serve with a side salad or crusty bread. This adds crunch and freshness to your meal. - Pair with avocado or guacamole for extra creaminess. It balances the flavors perfectly. - Use fresh cilantro as a garnish. This adds a pop of color and fresh taste. - Consider a sprinkle of extra cheese on top. It makes the dish look inviting and delicious. For the full recipe, check out the details above! {{image_2}} You can change the protein in your casserole easily. Use ground turkey or beef for a heartier meal. Both options add richness and protein. If you want a lighter choice, substitute black beans with chickpeas. Chickpeas give a nice twist to the dish. Making this dish vegan is simple and tasty. Just omit the cheese or use a dairy-free type. This swap keeps the flavors rich while being plant-based. You can also replace vegetable broth with water. This lightens the dish without losing flavor. To kick up the heat, add jalapeños. This spice brings a fun kick to the casserole. You can also mix in more veggies. Zucchini or spinach works great in this dish. Both add nutrition and freshness, making it even better. Store leftover Stuffed Bell Pepper Casserole in an airtight container in the fridge. This keeps it fresh and safe to eat. Consume it within 3-4 days for the best taste. After that, the flavors and texture may change. I recommend labeling the container with the date so you remember when you made it. If you want to save some for later, freeze it in a sealed container or freezer bag. This will help it stay good for longer. When you’re ready to eat it, thaw it overnight in the refrigerator. This way, it defrosts evenly and tastes great when reheated. For the best texture, reheat your casserole in the oven. Set it to a low temperature and cover it with foil to keep it moist. If you’re in a hurry, you can use the microwave for quicker reheating. Just keep in mind that it may not retain its crispness this way. I suggest taking your time when reheating to enjoy the full flavors of the dish. You can make a gluten-free version by using gluten-free grains. I recommend quinoa or rice. Both work well and add great texture. Quinoa has a nice nutty flavor that pairs well with the other ingredients. Yes, you can prepare this casserole ahead of time! Simply assemble all the ingredients and place them in your baking dish. Cover it and store it in the fridge. When you are ready to bake, you may need to adjust the cooking time a bit. This casserole goes well with many sides. I suggest a fresh green salad for some crunch. Garlic bread also makes a great choice. The bread soaks up the flavors nicely. You will know the casserole is done when the cheese is melted and bubbly. The mixture should look hot and inviting. If you want, you can insert a fork to check if the quinoa is cooked through. This stuffed bell pepper casserole is easy and full of flavor. We used colorful bell peppers, quinoa, black beans, and spices. Baking brings all these ingredients together. You can change it up with different proteins or toppings. Remember to store leftovers well to enjoy later. This dish pairs nicely with a salad or some crusty bread. Now you have all you need to make this tasty meal. Enjoy each bite and share the recipe with friends!

Stuffed Bell Pepper Casserole

Discover the deliciousness of stuffed bell pepper casserole with this easy recipe! Packed with quinoa, black beans, and vibrant bell peppers, it’s a wholesome dish that the whole family will love. Follow our simple steps to create a hearty meal that's both satisfying and nutritious. Perfect for meal prep or a cozy dinner, this casserole is sure to impress. Click through to explore the full recipe and start cooking today!
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Ingredients
  

4 medium bell peppers (any color), diced

1 cup quinoa, rinsed

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

1 cup corn kernels (fresh or frozen)

1 cup diced tomatoes (fresh or canned, with juices)

1 teaspoon cumin

1 teaspoon smoked paprika

1 teaspoon garlic powder

2 cups vegetable broth

1 cup shredded cheese (cheddar or Mexican blend, plus more for topping)

Salt and pepper to taste

Fresh cilantro for garnish (optional)

Instructions
 

Preheat your oven to 375°F (190°C).

    In a large skillet over medium heat, add the diced bell peppers and sauté for about 5 minutes until they start to soften.

      Stir in the quinoa, black beans, corn, diced tomatoes, and all the spices (cumin, smoked paprika, garlic powder). Mix well.

        Pour in the vegetable broth and stir to incorporate all the ingredients. Bring the mixture to a light simmer.

          Transfer the mixture into a greased 9x13-inch baking dish. Spread it out evenly.

            Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.

              Remove the foil, stir the casserole, and sprinkle the cheese over the top. Return to the oven and bake uncovered for an additional 15 minutes, or until the cheese is melted and bubbly.

                Once done, remove from the oven and let it cool for a few minutes. Garnish with fresh cilantro, if desired.

                  Serve warm and enjoy!

                    Prep Time: 15 mins | Total Time: 50 mins | Servings: 6-8