“Peruvian Quinoa Stuffed Bell Peppers with Creamy Avocado Sauce”

Allergens

Contains no common allergens unless specified.

Ingredients

• 4 large red bell peppers 1 cup quinoa, uncooked 2 cups water or vegetable broth 1 tablespoon olive oil 1 medium onion, diced 2 cloves garlic, minced 1 cup corn kernels, fresh or frozen 1 cup black beans, cooked 1 teaspoon ground cumin 1/2 teaspoon smoked paprika Salt and pepper to taste Fresh cilantro leaves, for garnish

Instructions

1. Preheat oven to 350°F (180°C). Cut the tops off the bell peppers and remove seeds and membranes. Set aside. In a medium saucepan, combine quinoa and water or vegetable broth. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until quinoa is cooked and fluffy. Fluff with a fork and set aside. In a large skillet, heat olive oil over medium heat. Add onion and garlic, cooking until softened and fragrant, about 3 4 minutes. Stir in corn, black beans, cooked quinoa, cumin, smoked paprika, salt, and pepper. Cook for an additional 5 minutes, stirring occasionally. Fill each bell pepper with the quinoa mixture and place them in a baking dish. Bake for 20 25 minutes or until peppers are tender. While the peppers bake, prepare the creamy avocado sauce by blending together ripe avocados, lime juice, cilantro, garlic, salt, and water in a food processor or blender until smooth. Set aside. Remove the stuffed bell peppers from the oven and allow them to cool for 5 minutes before garnishing with fresh cilantro leaves and serving with a dollop of creamy avocado sauce on the side.

Chef’s Insight

When selecting bell peppers for this recipe, choose ones that are firm and have bright colors for the best flavor and appearance.

Notes

This dish can be made gluten-free by ensuring that the quinoa used is certified gluten-free.