Looking for a dish that's as vibrant as it is flavorful? These Southwestern Black Bean Stuffed Bell Peppers are the perfect mix of hearty and fresh, making them ideal for any weeknight dinner or casual gathering. Packed with protein and bursting with bold spices, they’re a colorful way to enjoy a wholesome meal.
Bell Peppers: The stars of the show, they hold the delicious filling and add a sweet, crunchy texture. Olive Oil: Used to sauté the onions and garlic, bringing a subtle richness to the dish. Onion and Garlic: These aromatics provide a flavorful base. Black Beans: Packed with protein and fiber, they make the filling hearty and satisfying. Corn Kernels: Add sweetness and texture contrast to the filling. Quinoa: A protein-rich grain that adds bulk and complements the beans. Diced Tomatoes: Provide moisture and a touch of acidity to balance the spices. Ground Cumin and Chili Powder: These spices give the dish its distinctive Southwestern flair. Salt and Black Pepper: Essential for seasoning and flavor balancing. Cheddar Cheese: Adds a melty, savory topping. Fresh Cilantro: Offers a burst of fresh, herbaceous flavor to finish the dish.
These stuffed peppers are delicious on their own but pair beautifully with a simple side salad for a refreshing contrast. For a more substantial meal, serve them alongside a Mexican-style rice or a batch of homemade guacamole and tortilla chips.
First, let's get the oven preheating at 375°F (190°C). While that's warming up, prepare the bell peppers by slicing off the tops and removing the seeds and membranes. This gives us a clean, open vessel for all that tasty filling. Next, heat up a skillet over medium heat and add the olive oil. Toss in the diced onions and minced garlic, letting them sauté until they are nice and soft, releasing that irresistible aroma.
Now, it's time to introduce the heartiness. Stir in the black beans, corn, cooked quinoa, and diced tomatoes. Sprinkle the cumin and chili powder over the mix, along with the salt and pepper to taste. Let this mixture cook for about 5 minutes, allowing all the flavors to meld together beautifully.
Grab those prepped peppers and stuff them generously with your flavorful filling. Arrange them snugly in a baking dish. Now, for the cheesy goodness—sprinkle shredded cheddar over the top of each stuffed pepper. Cover the dish with foil and pop it in the oven for 25 minutes. The foil helps to steam the peppers, making them tender.
After 25 minutes, remove the foil and let them bake for another 10 minutes. This step gets the cheese nice and bubbly. Once they're out of the oven, don’t forget to garnish with fresh cilantro for a pop of color and an extra layer of flavor.
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