Paleo Tex-Mex Stuffed Bell Peppers with Smoky Black Bean Mash

Allergens

None

Ingredients

• 4 large bell peppers (colors of choice) 1 cup cooked black beans 2 tbsp olive oil 1 small red onion, finely chopped 1 garlic clove, minced 1/2 tsp ground cumin 1/2 tsp smoked paprika 1/4 tsp chili powder Salt and pepper, to taste 1 cup cooked quinoa 1/4 cup diced tomatoes 1/4 cup corn kernels, fresh or canned 1/2 avocado, sliced Cilantro leaves, for garnish Lime wedges, for serving

Instructions

1. Preheat oven to 350°F (180°C).
2. Cut the tops off the bell peppers and remove seeds. Place them in a baking dish.
3. In a skillet over medium heat, warm olive oil and sauté onion until translucent.
4. Add garlic, cumin, smoked paprika, chili powder, salt, and pepper cook for 1 minute.
5. Stir in black beans, quinoa, tomatoes, and corn, cooking for 2 3 minutes or until heated through.
6. Fill each bell pepper with the black bean mixture, pressing down gently.
7. Bake peppers for 25 30 minutes, until tender.
8. Top with avocado slices and cilantro leaves. Serve with lime wedges.

Chef’s Insight

The combination of textures and flavors creates an explosion of mouthfeel that will leave your guests wanting more.

Notes

Feel free to adjust the spice level to your preference.