Cooking with Chef Bryan - Rainbow Veggie Stuffed Bell Peppers

Brighten up your dinner table with these colorful and delicious Rainbow Veggie Stuffed Bell Peppers! Packed with nutritious vegetables, quinoa, and cheese, these stuffed peppers are as fun to make as they are to eat. Perfect for a family meal or a potluck, this vegetarian delight is sure to impress.

INGREDIENTS

4 large bell peppers (red, orange, yellow, green)

1 cup quinoa, rinsed

2 cups vegetable broth

1 tablespoon olive oil

1 small onion, diced

2 cloves garlic, minced

1 zucchini, diced

1 carrot, diced

1 cup corn kernels (fresh or frozen)

1 cup black beans, drained and rinsed

1 cup cherry tomatoes, halved

1 teaspoon cumin

1 teaspoon paprika

Salt and pepper to taste

1 cup shredded cheddar cheese (optional)

Fresh cilantro for garnish

INSTRUCTIONS

1) Preheat your oven to 375F (190C).

2) Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.

3) In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked and the liquid is absorbed. Fluff with a fork and set aside.

4) In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté until fragrant and softened, about 3 minutes.

5) Add the zucchini, carrot, corn, black beans, and cherry tomatoes to the skillet. Cook for another 5-7 minutes, until the vegetables are tender.

6) Stir in the cooked quinoa, cumin, paprika, salt, and pepper. Mix well to combine.

7) Stuff each bell pepper with the quinoa and veggie mixture, pressing down gently to pack the filling.

8) Place the stuffed peppers in a baking dish. If using cheese, sprinkle the shredded cheddar on top of each pepper.

9) Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly.

10) Garnish with fresh cilantro and serve warm.