John Washington
Quinoa-Stuffed Bell Peppers with Guacamole Drizzle
Description: This delightful dish brings together the wholesome goodness of quinoa and the vibrant flavors of guacamole. The bell peppers are stuffed with a savory quinoa mixture that’s rich in protein and fiber, then topped with a refreshing guacamole drizzle to add a creamy, zesty twist. Perfect for a healthy, colorful lunch or dinner that is sure to satisfy your taste buds.
Ingredients:
– 4 large bell peppers (any color)
– 1 cup quinoa, rinsed
– 2 cups vegetable broth
– 1 can black beans, drained and rinsed
– 1 cup corn kernels (fresh or frozen)
– 1 small red onion, finely chopped
– 1/2 cup cherry tomatoes, halved
– 1/4 cup fresh cilantro, chopped
– 2 tsp cumin powder
– 1 tsp smoked paprika
– Salt and pepper, to taste
– 2 avocados, peeled and pitted
– 1 lime, juiced
– 1 small clove garlic, minced
– 1 jalapeño, finely chopped (optional)
– Olive oil, for cooking
Instructions:
1. Preheat your oven to 375°F (190°C).
2. Cook the quinoa in the vegetable broth according to package instructions, usually about 15 minutes, until fluffy. Set aside.
3. Prepare the bell peppers by cutting off the tops and removing the seeds and membranes inside. Brush the outside with a bit of olive oil.
4. In a large pan, heat a tablespoon of olive oil over medium heat. Add the chopped red onion and sauté until translucent, about 5 minutes. Add the corn, black beans, cherry tomatoes, cumin, smoked paprika, salt, and pepper. Cook for another 5 minutes.
5. Mix the cooked quinoa into the vegetable mixture. Stir in the chopped cilantro and adjust seasoning if needed.
6. Stuff the bell peppers with the quinoa mixture, pressing down lightly to pack them well. Place the stuffed peppers in a baking dish and cover with aluminum foil.
7. Bake in the preheated oven for 25-30 minutes, until the peppers are tender but still hold their shape.
8. While the peppers are baking, prepare the guacamole. In a medium bowl, mash the avocados with lime juice, garlic, and chopped jalapeño (if using). Season with salt to taste.
9. Once the peppers are done, remove them from the oven and let them cool slightly.
10. Serve the quinoa-stuffed peppers with a generous drizzle of guacamole on top. Garnish with extra cilantro if desired.
Enjoy this colorful and nutritious meal that combines the satisfying crunch of bell peppers with the creamy goodness of guacamole and the hearty flavors of quinoa!
