Avocado and Quinoa Stuffed Peppers

Bell peppers filled with a hearty mix of quinoa, avocado, black beans, and spices, offering a satisfying blend of textures and flavors. A perfect vegetarian option for a wholesome meal.

Prep time: 15 minutes
Cook time: 35 minutes
Serves: 4

Ingredients

4 medium bell peppers

1 cup cooked quinoa

1 ripe avocado, diced

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

1 cup corn kernels (fresh or frozen)

1/2 cup diced tomatoes

1/4 cup chopped fresh cilantro

2 tbsp lime juice

1 tsp cumin

1/2 tsp smoked paprika

Salt and pepper to taste

Instructions

1. Preheat oven to 375°F (190°C).

2. Slice the tops off the bell peppers and remove seeds and membranes.

3. In a large bowl, combine cooked quinoa, diced avocado, black beans, corn, tomatoes, cilantro, lime juice, cumin, smoked paprika, salt, and pepper.

4. Stuff each bell pepper with the quinoa mixture, packing tightly.

5. Place stuffed peppers in a baking dish and cover with foil.

6. Bake in the preheated oven for 25-30 minutes, until peppers are tender.

7. Remove foil and bake for an additional 5 minutes to slightly brown the tops.

8. Serve warm.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat in the oven at 350°F (175°C) for 10-15 minutes or until warmed through, or microwave on medium power for 2-3 minutes.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.