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Quinoa-stuffed bell peppers are not just a feast for the eyes; they also offer a delightful blend of flavors, textures, and nutritional benefits that make them a standout dish in any meal plan. This vibrant recipe is perfect for anyone looking to incorporate more whole foods into their diet while satisfying their cravings for something hearty and delicious.

Light But Filling Dinner Ideas

Discover the vibrant and nutritious quinoa-stuffed bell peppers paired with a creamy avocado lime sauce! This delicious dish is packed with protein, fiber, and essential nutrients, making it a perfect choice for vegetarians, vegans, and anyone seeking a gluten-free meal. Beyond taste, explore the health benefits of each ingredient and how to easily prepare this colorful dish for lunch, dinner, or meal prep. Elevate your meals with this wholesome recipe! #Quinoa #StuffedPeppers #PlantBased #HealthyEating #AvocadoSauce #MealPrep #CleanEating #GlutenFree #VeganMeals
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Ingredients
  

4 large bell peppers (any color)

1 cup quinoa, rinsed

2 cups vegetable broth

1 can (15 oz) black beans, drained and rinsed

1 cup corn (fresh, frozen, or canned)

1 teaspoon cumin

1 teaspoon chili powder

Salt and pepper to taste

1 cup diced tomatoes (canned or fresh)

1/4 cup fresh cilantro, chopped (optional)

For the Avocado Lime Sauce:

1 ripe avocado

1/2 cup Greek yogurt or dairy-free yogurt

Juice of 2 limes

1 clove garlic, minced

Salt to taste

Water to thin, if needed

Instructions
 

Preheat your oven to 375°F (190°C).

    Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.

      In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and let simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed.

        In a large bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper. Mix well.

          Stuff each bell pepper with the quinoa filling mixture and place them in a baking dish.

            Cover the dish with aluminum foil and bake for 25-30 minutes. Remove the foil for the last 5 minutes to slightly brown the tops, if desired.

              While the peppers are baking, prepare the avocado lime sauce. In a blender or food processor, combine the avocado, Greek yogurt, lime juice, garlic, and salt. Blend until creamy, adding water a tablespoon at a time to reach your desired consistency.

                Once the peppers are done, remove them from the oven and allow them to cool slightly.

                  Serve the stuffed peppers hot, drizzled with avocado lime sauce and topped with fresh cilantro, if using.

                    Prep Time: 15 mins | Total Time: 50 mins | Servings: 4