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Mini stuffed bell pepper bites have gained popularity as a delightful appetizer or snack, capturing the hearts of food enthusiasts and health-conscious eaters alike. These vibrant little peppers are not only visually appealing but also offer a delicious burst of flavor in every bite. Their versatility allows them to be served at a variety of gatherings, from casual get-togethers to elegant dinner parties, making them an ideal choice for any occasion. Moreover, they can easily be incorporated into weeknight meals, giving a nutritious twist to your dinner routine.

Mini Stuffed Bell Pepper Bites

Discover the joy of making mini stuffed bell pepper bites, a vibrant and healthy appetizer perfect for any gathering. These bite-sized delights combine nutritious quinoa, black beans, and colorful veggies, offering a flavorful burst in every mouthful. Easy to prepare, they work well for both entertaining and quick weeknight meals. Customize the filling to your taste, and wow your guests with this beautiful and delicious dish that's both nutritious and satisfying!
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Ingredients
  

12 mini bell peppers (any color)

1 cup cooked quinoa

1 cup black beans (canned, rinsed, and drained)

1 cup corn (frozen or canned, drained)

1 cup shredded cheese (cheddar, pepper jack, or your favorite blend)

1 teaspoon ground cumin

1 teaspoon chili powder

½ teaspoon garlic powder

½ teaspoon onion powder

Salt and pepper to taste

Fresh cilantro or parsley, finely chopped, for garnish

Lime wedges, for serving

Instructions
 

Preheat the oven: Set your oven to preheat at 375°F (190°C). Ensure it reaches the desired temperature while you prepare the peppers.

    Prepare the peppers: Carefully slice the tops off each mini bell pepper and remove the seeds. If any of the peppers are wobbly, trim a small piece off the bottom to create a flat base to help them stand upright.

      Make the filling: In a large mixing bowl, combine the cooked quinoa, black beans, corn, and half of the shredded cheese. Add the ground cumin, chili powder, garlic powder, onion powder, and season with salt and pepper. Stir until all ingredients are well blended for a uniform filling.

        Stuff the peppers: Using a spoon, fill each mini bell pepper with the prepared quinoa mixture, pressing gently to ensure the filling is compact. Arrange the stuffed peppers upright in a baking dish, making sure they fit snugly to prevent tipping.

          Top with cheese: Evenly sprinkle the remaining shredded cheese over the tops of the stuffed peppers for a deliciously melty finish.

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

              Garnish and serve: Once baked, take the dish out of the oven and allow it to cool for a few moments. Garnish with chopped fresh cilantro or parsley for a pop of color and flavor. Serve alongside lime wedges to add a zesty kick when squeezed over the stuffed peppers.

                Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4-6 servings

                  - Presentation Tips: Arrange the mini stuffed bell pepper bites on a colorful platter and add the lime wedges for a vibrant presentation that invites your guests to dig in!