Delectable Quinoa Stuffed Bell Peppers with Creamy Avocado Dressing

Allergens

None

Ingredients

• 6 large bell peppers (assorted colors)
• 1 cup uncooked quinoa
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 can black beans, drained and rinsed (15 oz)
• 1 cup corn kernels (frozen or canned)
• 1/2 cup cherry tomatoes, halved
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• 2 ripe avocados
• 1/4 cup plain Greek yogurt (or dairy
• free alternative)
• 2 tablespoons fresh lime juice
• 1/4 cup chopped cilantro
• 1/4 teaspoon smoked paprika

Instructions

1. a. Preheat the oven to 350°F (175°C). b. Cut the tops off the bell peppers and remove the seeds and membranes. Stand the peppers upright in a baking dish. c. In a saucepan, combine quinoa and vegetable broth bring to a boil. Reduce heat, cover, and simmer for 15 minutes or until quinoa is cooked and tender. d. Meanwhile, in a skillet, heat olive oil over medium heat. Add onion and garlic cook until softened. Stir in black beans, corn, cooked quinoa, cumin, salt, and pepper. Cook for 3 4 minutes or until heated through. e. Spoon the quinoa mixture into each bell pepper, filling to the top. f. Bake peppers at 350°F (175°C) for 20 25 minutes or until tender. g. In a food processor, combine avocados, Greek yogurt, lime juice, and cilantro process until smooth. Season with salt, pepper, and smoked paprika. h. Drizzle the avocado dressing over each stuffed pepper before serving.

Chef’s Insight

For added flavor and texture, sprinkle some crumbled cheese or nuts over the top of the dish before baking.

Notes

Feel free to customize the filling with your favorite vegetables or beans.