A beautifully plated dish of vibrant stuffed bell peppers filled with quinoa, black beans, and vegetables, topped with creamy avocado-lime drizzle, garnished with fresh cilantro and lime wedges on a rustic wooden plate.

Stuffed Bell Peppers with Quinoa, Black Beans, and Avocado-Lime Drizzle

Introduction: Looking for a colorful, nutritious, and flavor-packed dish? These Stuffed Bell Peppers with Quinoa and Black Beans are a perfect blend of taste and health! Packed with plant-based protein, vibrant veggies, and topped with a tangy avocado-lime drizzle, this recipe is a surefire way to impress your family and guests. Plus, it's naturally gluten-free and vegan-friendly, making it a great option for everyone.

Ingredients

For the Peppers:

  • 4 large bell peppers (red, yellow, or green)
  • 1 cup cooked quinoa
  • 1 cup black beans (cooked or canned, rinsed)
  • 1 cup diced tomatoes (fresh or canned)
  • 1 cup corn kernels (fresh or frozen)
  • 1 small red onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon chili powder (optional for spice)
  • Salt and pepper to taste
  • 1 tablespoon olive oil

For the Avocado-Lime Drizzle:

  • 1 ripe avocado
  • Juice of 1 lime
  • 2 tablespoons olive oil
  • 1 clove garlic
  • 2 tablespoons water (adjust for consistency)
  • Salt to taste

Optional Toppings:

  • Fresh cilantro, chopped
  • Sliced jalapeños
  • Vegan cheese or shredded cheese of your choice

Instructions

Preparing the Peppers:

  1. Preheat your oven to 375°F (190°C).
  2. Slice the tops off the bell peppers and remove the seeds and membranes. Brush the insides with a little olive oil and set aside.

Making the Filling:

  1. Heat a tablespoon of olive oil in a large skillet over medium heat. Add the onion and garlic, and sauté until fragrant.
  2. Stir in the cooked quinoa, black beans, diced tomatoes, corn, cumin, smoked paprika, chili powder, salt, and pepper. Cook for 5-7 minutes until everything is well combined and heated through.

Stuffing the Peppers:

  1. Place the hollowed-out peppers in a baking dish. Fill them generously with the quinoa mixture.
  2. Cover the dish with foil and bake in the preheated oven for 25-30 minutes, or until the peppers are tender.

Making the Avocado-Lime Drizzle:

  1. In a blender or food processor, combine the avocado, lime juice, olive oil, garlic, water, and salt. Blend until smooth and creamy. Adjust water for desired consistency.

Serving:

  1. Once the peppers are baked, remove them from the oven and drizzle the avocado-lime sauce on top.
  2. Garnish with fresh cilantro, sliced jalapeños, or cheese if desired.
  3. Serve warm and enjoy!

Why This Recipe is Special:

  1. High Nutritional Value: Loaded with fiber, protein, and vitamins, this dish is as healthy as it is delicious.
  2. Diet-Friendly: Gluten-free, vegan, and perfect for a wide range of dietary needs.
  3. Customizable: You can add shredded chicken, ground turkey, or different vegetables for a personal touch.
  4. Trending Ingredients: Quinoa, avocado, and black beans are consistently popular and sought after in healthy recipes.
  5. Eye-Catching Presentation: The vibrant colors of the peppers and drizzle make this dish a feast for the eyes and Instagram-worthy!

Questions People Ask About Stuffed Bell Peppers:

  1. Can you make stuffed bell peppers ahead of time?
    Yes! Prepare the filling and stuff the peppers, then refrigerate them for up to 24 hours. Bake just before serving.
  2. How do you prevent peppers from becoming too soggy?
    Brush the insides lightly with olive oil and bake uncovered during the last few minutes for a firmer texture.
  3. What other fillings can I use?
    You can substitute quinoa with rice, couscous, or even cauliflower rice. Add cooked ground meat or shredded cheese for more variety.