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Tex-Mex cuisine is a delightful fusion of Mexican and American flavors, celebrated for its vibrant colors, robust spices, and hearty ingredients. This culinary style showcases a rich heritage, blending traditional Mexican dishes with American influences, creating a tapestry of tastes that are both familiar and exciting. One of the standout dishes from the Tex-Mex repertoire is the stuffed pepper, which offers a colorful, nutritious, and customizable option for meals.

Tex-Mex Stuffed Peppers

Discover the vibrant and delicious world of Tex-Mex cuisine with this easy-to-follow recipe for Tex-Mex Fiesta Stuffed Peppers. These colorful peppers are packed with nutrient-dense ingredients like quinoa, black beans, and sweet corn, offering a perfect balance of health and flavor. Ideal for family dinners or meal prep, this versatile dish can easily accommodate various dietary preferences. Learn how to create a savory filling and impress your guests with a standout meal that’s both nutritious and satisfying. Enjoy the fun of cooking and sharing a delightful dining experience!
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Ingredients
  

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

1 cup quinoa (or rice)

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

1 cup corn (frozen or canned)

1 cup diced tomatoes (fresh or canned)

1 medium onion, diced

2 cloves garlic, minced

1 tsp cumin

1 tsp smoked paprika

1 tsp chili powder

½ tsp salt

½ tsp black pepper

1 cup shredded cheese (cheddar or Mexican blend)

2 tablespoons olive oil

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Preheat your oven to 375°F (190°C).

    Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers upright in a baking dish and drizzle with a little olive oil. Set aside.

      In a medium saucepan, cook the quinoa according to package instructions (usually 2 cups of water for 1 cup of quinoa). Once cooked, fluff with a fork and set aside.

        In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and garlic, sautéing until translucent, about 3-4 minutes.

          Stir in the black beans, corn, diced tomatoes, cumin, smoked paprika, chili powder, salt, and pepper. Cook for another 5 minutes, allowing the flavors to meld.

            Add the cooked quinoa to the skillet, mixing everything together until well combined. Heat through for another 2-3 minutes.

              Remove the skillet from heat and fold in half of the shredded cheese.

                Spoon the Tex-Mex filling into each prepared bell pepper, packing it tightly. Top each pepper with the remaining cheese.

                  Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is bubbly and golden.

                    Once done, remove from the oven and let cool for a few minutes. Garnish with fresh cilantro and serve with lime wedges.

                      Prep Time, Total Time, Servings: 15 mins | 50 mins | 4 servings