Stuffed Bell Peppers with Quinoa and Black Beans

Ingredients:

• For the stuffed peppers:

  • 4 large bell peppers (any color), tops cut off and seeds removed
  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 can (15 oz) diced tomatoes, drained
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 cup shredded cheddar cheese (or vegan cheese for a vegan option)
  • 1/4 cup fresh cilantro, chopped (optional)

• For the avocado cream sauce:

  • 1 ripe avocado
  • 1/2 cup plain Greek yogurt (or vegan yogurt)
  • Juice of 1 lime
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper

Instructions:

1. Prepare the Quinoa: 1.1. In a medium saucepan, bring the vegetable broth to a boil. 1.2. Add the quinoa, reduce heat to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked and the liquid is absorbed. 1.3. Fluff the quinoa with a fork and set aside.

2. Prepare the Filling: 2.1. Preheat your oven to 375°F (190°C). 2.2. In a large skillet, heat the olive oil over medium heat. 2.3. Add the chopped onion and sauté until translucent, about 5 minutes. 2.4. Add the minced garlic and sauté for another minute. 2.5. Stir in the black beans, corn, diced tomatoes, cooked quinoa, cumin, chili powder, smoked paprika, sea salt, and black pepper. 2.6. Cook the mixture for about 5 minutes, stirring occasionally, until heated through.

3. Stuff the Peppers: 3.1. Place the bell peppers in a baking dish. 3.2. Spoon the quinoa and black bean mixture into the bell peppers, packing them tightly. 3.3. Top each stuffed pepper with shredded cheddar cheese.

4. Bake the Peppers: 4.1. Cover the baking dish with foil and bake for 30 minutes. 4.2. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

5. Prepare the Avocado Cream Sauce: 5.1. While the peppers are baking, prepare the sauce. In a blender or food processor, combine the avocado, Greek yogurt, lime juice, sea salt, and black pepper. 5.2. Blend until smooth and creamy.

6. Serve: 6.1. Remove the stuffed peppers from the oven and let them cool for a few minutes. 6.2. Drizzle the avocado cream sauce over the stuffed peppers. 6.3. Garnish with chopped fresh cilantro if desired.

Tips:

• You can customize the filling by adding other vegetables like diced zucchini, spinach, or mushrooms.
• For a spicier version, add some chopped jalapeños or a dash of hot sauce to the filling.
• Serve with a side salad or some tortilla chips for a complete meal.

Enjoy your stuffed bell peppers with quinoa and black beans, a delicious and nutritious vegetarian dinner!