🍽️ Servings

4 servings

⏱️ Prep & Cook Time

• Prep Time: 15 minutes

• Cook Time: 30 minutes

• Total Time: 45 minutes

 

🛒 Ingredients

For the Stuffed Peppers:

• 4 large bell peppers (any color)

• 1 cup quinoa (rinsed)

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

• 1 cup corn kernels (fresh or frozen)

• 1 medium red onion, finely chopped

• 1 medium tomato, diced

• 1 teaspoon ground cumin

• 1 teaspoon smoked paprika

• Salt and pepper, to taste

 

For the Avocado-Lime Drizzle:

• 1 ripe avocado

• 2 tablespoons fresh lime juice

• 1 tablespoon olive oil

• 1 small garlic clove

• Salt and pepper, to taste

 

🍳 Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C).

2. Prepare Quinoa: In a medium saucepan, combine the rinsed quinoa with 2 cups of water. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes, or until the water is absorbed and the quinoa is tender. Fluff with a fork.

3. Prepare Bell Peppers: While the quinoa cooks, slice the tops off the bell peppers and remove the seeds and membranes. Place them upright in a baking dish.

4. Mix Filling: In a large bowl, combine the cooked quinoa, black beans, corn, chopped red onion, diced tomato, ground cumin, smoked paprika, salt, and pepper. Mix well.

5. Stuff Peppers: Spoon the quinoa mixture into each bell pepper, pressing down gently to pack the filling.

6. Bake: Cover the baking dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 5 minutes to slightly char the tops.

7. Prepare Drizzle: While the peppers bake, make the avocado-lime drizzle. In a blender or food processor, combine the ripe avocado, lime juice, olive oil, garlic clove, salt, and pepper. Blend until smooth and creamy.

8. Serve: Once the peppers are done, remove them from the oven. Drizzle each stuffed pepper with the avocado-lime sauce before serving.

 

🥗 Nutritional Information (Per Serving)

• Calories: Approximately 320 kcal

• Protein: 12g

• Carbohydrates: 45g

• Fiber: 9g

• Sugars: 6g

• Fat: 12g

• Saturated Fat: 1.5g

• Cholesterol: 0mg

• Sodium: 200mg

• Vitamin A: 35% DV

• Vitamin C: 150% DV

• Calcium: 4% DV

• Iron: 15% DV

 

🥄 Tips & Variations

• Add Protein: For a non-vegetarian option, add cooked ground turkey or chicken to the quinoa mixture.

• Spice It Up: Incorporate diced jalapeños into the filling for a spicy kick.

• Cheese Lover's Twist: Top each stuffed pepper with a sprinkle of shredded cheese (cheddar or mozzarella) during the last 5 minutes of baking.

• Make It Vegan: Ensure the drizzle is made with plant-based ingredients and omit any dairy toppings.

 

This dish offers a balanced combination of protein, fiber, and healthy fats, making it a satisfying and wholesome meal. The avocado-lime drizzle adds a creamy and zesty flavor that complements the stuffed peppers beautifully.