Welcome to a delightful journey of flavors with our Avocado and Quinoa Stuffed Peppers! This dish is perfect for a healthy, satisfying meal that's as colorful as it is nutritious. Whether you're a quinoa enthusiast or just looking for a new way to enjoy bell peppers, this recipe will not disappoint.
Bell Peppers: These are your edible vessels, bringing a sweet and mild flavor that complements the stuffing beautifully. Choose medium-sized peppers for perfect portioning.
Quinoa: Serving as a protein-rich base, quinoa adds a nutty taste and a delightful texture to the stuffing.
Avocado: Creamy and rich, diced avocado gives the stuffing a luscious texture and healthy fats.
Black Beans: These beans add substance and more protein, making the dish hearty and filling.
Corn Kernels: For a touch of sweetness and crunch, corn is a delightful addition. Use fresh or frozen, depending on what you have.
Tomatoes: Diced tomatoes add a juicy freshness and a burst of flavor.
Cilantro: Fresh cilantro brightens up the dish with its distinct, citrusy flavor.
Lime Juice: This adds a zesty tang that enhances the flavors of all the ingredients.
Cumin: A warm, earthy spice that ties together the stuffing with its aromatic notes.
Smoked Paprika: Adds a hint of smokiness and depth to the dish, balancing the fresh flavors.
These stuffed peppers pair wonderfully with a simple side salad, dressed with olive oil and lemon juice. For a heartier meal, serve them alongside some warm, crusty bread or a bowl of tortilla chips to scoop up any excess filling.
First things first, preheat your oven to 375°F (190°C). This ensures it's hot and ready to go once your peppers are prepped. Next, grab your bell peppers and carefully slice the tops off. Remove the seeds and membranes inside, creating a nice cavity for the filling. If they don't stand well, you can trim a little off the bottom to level them.
In a large mixing bowl, combine the cooked quinoa, diced avocado, black beans, corn, tomatoes, cilantro, lime juice, cumin, smoked paprika, salt, and pepper. Mix everything until it's well combined, making sure the avocado is evenly distributed for that creamy touch in every bite.
Now, take your prepared peppers and stuff them with the quinoa mixture. Don't be shy—pack it in tightly so you can fit as much of that delicious filling as possible. Arrange the stuffed peppers in a baking dish, nestling them close together so they support each other.
Cover the dish with foil, which helps the peppers steam and soften. Pop them into the oven for about 25-30 minutes. You'll know they're ready when the peppers are tender to the touch. For a little extra flair, remove the foil and let them bake for another 5 minutes to brown the tops slightly.
Finally, take them out, let them cool for a couple of minutes, and serve these beauties warm. Enjoy the blend of textures and flavors in every bite!
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