Mexican Vegetarian Fiesta: Spicy Black Bean and Quinoa Stuffed Bell Peppers with Creamy Avocado-Lime Dressing

Allergens

Soy (from vegetable broth)

Ingredients

• 6 large bell peppers (assorted colors)
• 1 cup quinoa, uncooked
• 2 cups vegetable broth
• 1 can black beans, rinsed and drained
• 1 small onion, diced
• 1 clove garlic, minced
• 1 cup corn kernels, frozen or canned
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• Salt and pepper, to taste
• 3 avocados, ripe but firm
• 1/4 cup fresh lime juice
• 1/4 cup cilantro leaves, chopped
• 1/2 cup red onion, finely diced
• 1 jalapeno pepper, seeds removed and minced (optional)
• 1/2 cup cherry tomatoes, halved
• 1/4 cup feta cheese, crumbled (for non
• vegetarian option)

Instructions

1. Preheat oven to 350°F (180°C). Rinse quinoa under cold water and cook according to package instructions using vegetable broth. Set aside. Cut the tops off of the bell peppers and remove seeds. Stand them upright in a baking dish. In a large skillet, sauté onion and garlic until softened. Add black beans, corn, cooked quinoa, cumin, smoked paprika, chili powder, salt, and pepper. Stir to combine and cook for 3 4 minutes. Stuff each bell pepper with the spicy bean mixture, filling them generously. Bake peppers in preheated oven for 25 30 minutes or until tender. While peppers are baking, prepare the avocado dressing by mashing avocados, adding lime juice, cilantro, red onion, jalapeño (if using), salt and pepper. Mix well. When ready to serve, spoon a dollop of avocado dressing over each stuffed pepper, garnishing with cherry tomatoes and feta cheese (optional).

Chef’s Insight

To add extra spice, include seeds from the jalapeño pepper in the avocado dressing.

Notes

For a lower-carb option, replace quinoa with cauliflower rice.