Spicy Black Bean and Quinoa Stuffed Bell Peppers Recipe

Ingredients

• 4 medium bell peppers (any color)
• 1 cup quinoa, rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels, fresh or frozen
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 ripe avocado
• 1/2 cup Greek yogurt
• Juice of 1 lime
• Fresh cilantro for garnish

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a medium saucepan, combine quinoa with 2 cups of water. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until quinoa is fluffy.
3. While quinoa is cooking, heat olive oil in a skillet over medium heat. Add diced onion and garlic, and sauté until softened, about 3-4 minutes.
4. Stir in black beans, corn, chili powder, cumin, smoked paprika, and cooked quinoa. Season with salt and pepper. Cook for another 5 minutes, stirring occasionally.
5. Cut the tops off the bell peppers and remove the seeds. Place them in a baking dish upright.
6. Stuff each bell pepper with the quinoa and black bean mixture, packing it tightly.
7. Cover the baking dish with foil and bake for 25 minutes.
8. While peppers are baking, make the avocado cream. In a small bowl, mash the avocado and mix it with Greek yogurt, lime juice, salt, and pepper until smooth.
9. Once the peppers are done, remove from the oven, top with avocado cream, and garnish with fresh cilantro.