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Mini stuffed bell pepper bites are a delightful and nutritious appetizer that can elevate any gathering or family meal. These vibrant, bite-sized peppers are not only visually appealing but also packed with flavor and nutrients. Perfect for parties, casual get-togethers, or simply as a healthy snack, this recipe is designed to satisfy your cravings while providing a wholesome option for all.

Mini Stuffed Bell Pepper Bites

Discover the joy of mini stuffed bell pepper bites, a vibrant and healthy appetizer perfect for any occasion! These bite-sized beauties combine sweet mini peppers with a flavorful filling of quinoa, black beans, corn, and spices, making them not only visually appealing but also packed with nutrients. Ideal for parties, game days, or simply as a nutritious snack, this recipe is both simple and satisfying, ensuring a delightful culinary experience for all. Enjoy the rich flavors and health benefits these colorful bites have to offer!
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Ingredients
  

12 mini bell peppers (choose a mix of colors for an eye-catching presentation)

1 cup cooked quinoa

1 cup black beans (drained and rinsed, preferably canned for convenience)

1/2 cup corn (choose fresh, frozen, or canned; if using canned, be sure to drain)

1/2 cup diced tomatoes (using fresh or canned is fine)

1/4 cup red onion (finely chopped for a flavorful kick)

1 teaspoon chili powder (for a hint of spice)

1 teaspoon cumin (to enhance the flavors)

Salt and pepper to taste

1 cup shredded cheese (cheddar or a Mexican cheese blend works well)

Fresh cilantro (for a bright garnish)

Lime wedges (optional, for serving)

Instructions
 

Preheat the Oven: Start by heating your oven to 375°F (190°C), ensuring it's ready for the stuffed peppers.

    Prepare the Peppers: Cut the tops off each mini bell pepper and carefully remove the seeds. Keep the tops for presentation if you prefer and place the peppers upright on a clean surface.

      Make the Filling: In a large mixing bowl, thoroughly combine the cooked quinoa, rinsed black beans, corn, diced tomatoes, finely chopped red onion, chili powder, cumin, salt, and pepper. Stir until all ingredients are well mixed and evenly coated with spices.

        Stuff the Peppers: Using a spoon or a small scoop, fill each mini bell pepper with the quinoa mixture, gently packing it in but avoiding overstuffing to prevent bursting.

          Add Cheese: Generously sprinkle shredded cheese over the top of each filled pepper to ensure a gooey, cheesy topping once baked.

            Arrange in a Baking Dish: Place the stuffed peppers upright in a baking dish. If any of the peppers wobble, carefully trim the bottoms to create a stable, flat base.

              Bake: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 20 minutes, then remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden.

                Serve: After removing the dish from the oven, let the stuffed peppers cool for a few minutes. Garnish with fresh cilantro and serve warm, accompanied by lime wedges for an extra burst of flavor if desired.

                  Prep Time, Total Time, Servings: 15 minutes | 50 minutes | Serves 4-6