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There's something inherently special about the warmth of a home-cooked meal. It's a universal experience that transcends cultures and generations, drawing families and friends together around the table. The aroma of spices wafting through the air, the sound of laughter, and the joy of sharing stories all contribute to the magic of mealtime. Throughout my childhood, family dinners were a cherished ritual, and one dish that consistently made a prominent appearance was stuffed peppers. These vibrant, hearty meals served as a delicious canvas for creativity, allowing for endless variations and flavor combinations.

Baked Tex-Mex Stuffed Peppers

Discover the joy of home cooking with Spicy Fiesta Baked Tex-Mex Stuffed Peppers, a vibrant dish that perfectly blends flavors and colors. Featuring wholesome ingredients like quinoa, black beans, and colorful bell peppers, these stuffed delights are a feast for both the eyes and the palate. Perfect for cozy nights or lively gatherings, learn how to prepare this hearty recipe and create lasting memories around the dinner table with family and friends. Enjoy a delicious journey into Tex-Mex cuisine!
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Ingredients
  

4 large bell peppers (any color you like)

1 cup quinoa, thoroughly rinsed and drained

2 cups vegetable broth

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

1 cup corn kernels (can be fresh, frozen, or canned)

1 cup diced tomatoes (either canned or fresh)

1 small onion, finely diced

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon chili powder

½ teaspoon smoked paprika

½ teaspoon salt

¼ teaspoon black pepper

½ cup shredded cheddar cheese (or a dairy-free alternative)

¼ cup fresh cilantro, chopped (for garnish)

1 ripe avocado, diced (for topping)

Lime wedges (for serving)

Instructions
 

Preheat the Oven: Set your oven to 375°F (190°C) to preheat while you prepare the ingredients.

    Prepare the Quinoa: In a medium saucepan, combine the rinsed quinoa with the vegetable broth. Bring the mixture to a boil, then reduce the heat to low, cover the saucepan, and let it simmer for about 15 minutes or until the quinoa is fluffy and the liquid has been absorbed. Once cooked, remove from heat and set aside.

      Sauté the Vegetables: Heat a splash of olive oil in a large skillet over medium heat. Add the diced onion and sauté for approximately 5 minutes until it turns translucent. Next, incorporate the minced garlic and continue cooking for an additional minute, allowing the garlic to become fragrant.

        Combine the Filling: Once the onions and garlic are ready, add the cooked quinoa to the skillet, followed by the black beans, corn, diced tomatoes (including the juice), cumin, chili powder, smoked paprika, salt, and black pepper. Stir everything together thoroughly and cook for about 5 minutes, letting the flavors meld. Take it off the heat and stir in half of the cheddar cheese.

          Prepare the Peppers: While the filling is cooking, carefully cut the tops off each bell pepper and remove the seeds and membranes. Lightly brush the exteriors with olive oil and arrange the peppers upright in a baking dish.

            Stuff the Peppers: Generously fill each bell pepper with the quinoa mixture, pressing it down gently to ensure it’s packed in. After filling, sprinkle the remaining cheddar cheese over the tops of each pepper.

              Bake: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 25 minutes, then remove the foil and continue baking for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly.

                Garnish and Serve: Once done, take the dish out of the oven and allow it to cool for a few minutes. Garnish each pepper with freshly chopped cilantro and diced avocado. Serve with lime wedges on the side for an extra zing.

                  Prep Time, Total Time, Servings: 20 mins | 50 mins | 4 servings

                    - Presentation Tips: Serve the stuffed peppers on a colorful platter, with the lime wedges artfully arranged around them. A sprinkling of additional cilantro on top of the filled peppers will enhance the appearance.