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In the realm of healthy cuisine, few dishes stand out quite like Zesty Stuffed Zucchini and Bell Pepper Delight. This vibrant recipe not only celebrates the freshness of seasonal produce but also marries wholesome ingredients with a burst of flavor that is sure to tantalize your taste buds. The combination of zucchini and bell peppers creates a visually appealing and nutritious foundation, making this dish a perfect choice for anyone seeking a hearty yet health-conscious lunch or dinner option.

Stuffed Zucchini Peppers

Discover the vibrant flavors of Zesty Stuffed Zucchini and Bell Pepper Delight, a must-try dish for healthy eating enthusiasts. This delicious recipe combines seasonal produce with protein-rich ingredients like quinoa, black beans, and corn. Perfect for vegetarians and those looking to add more plant-based meals to their diet, each bite is packed with nutrients and flavor. Enjoy a wholesome meal that’s visually stunning and satisfying for lunch or dinner. Dive into a culinary adventure today!
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Ingredients
  

4 medium zucchinis

2 bell peppers (any color, preferably red or yellow for sweetness)

1 cup cooked quinoa

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

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

1 cup diced tomatoes (canned or fresh, drained if using canned)

1 teaspoon ground cumin

1 teaspoon chili powder

½ teaspoon garlic powder

½ teaspoon onion powder

Salt and black pepper to taste

1 cup shredded cheese (choose cheddar or a Mexican blend for a spicy kick)

Fresh cilantro or parsley, finely chopped, for garnish

Olive oil for drizzling

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C) to ensure it’s hot and ready for baking.

    Prepare the Zucchini and Peppers:

      - Using a sharp knife, carefully slice the zucchinis in half lengthwise. Use a spoon to scoop out the soft insides, creating hollow boats. Keep the flesh you scoop out as it will be used for the filling. Set the zucchini boats aside.

        - For the bell peppers, cut the tops off and remove the seeds and membranes. Create a stable base by trimming a tiny slice off the bottom of each pepper if necessary (be cautious not to cut through the bottom).

          Make the Filling:

            - In a large mixing bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, and the reserved zucchini flesh. Add the ground cumin, chili powder, garlic powder, onion powder, and a sprinkle of salt and pepper. Stir the mixture well until all ingredients are evenly incorporated.

              Stuff the Zucchini and Peppers:

                - Generously spoon the filling mixture into each zucchini boat and bell pepper, pressing lightly to pack it in. Ensure each is filled to the brim for maximum flavor. Sprinkle the shredded cheese over the stuffed vegetables.

                  Bake the Stuffed Vegetables:

                    - Arrange the stuffed zucchini boats and bell peppers in a baking dish. A drizzle of olive oil over the top will enhance the flavor and keep them moist. Cover the dish tightly with aluminum foil.

                      - Bake in the preheated oven for approximately 25-30 minutes. After this time, carefully remove the foil and continue to bake for an additional 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden.

                        Garnish and Serve:

                          - Once baked, take the dish out of the oven and allow the stuffed veggies to cool slightly. Just before serving, garnish with a sprinkle of freshly chopped cilantro or parsley for added freshness and flair.

                            Enjoy your Zesty Stuffed Zucchini and Bell Pepper Delight! This dish pairs wonderfully with a crisp side salad for a nourishing and colorful meal.

                              Prep Time, Total Time, Servings:

                                20 minutes | 50 minutes | Serves 4