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- 4 large bell peppers (any color) - 1 cup quinoa, rinsed - 2 cups vegetable broth - 1 can black beans (15 oz), drained and rinsed - 1 cup corn kernels (fresh, frozen, or canned) - Seasonings: cumin, smoked paprika, salt, and pepper - Fresh cilantro for garnish

Healthy Dinner Recipe

Looking for a quick and healthy dinner? Dive into my Quinoa-Stuffed Peppers Delight! These vibrant bell peppers are filled with a delicious mix of quinoa, black beans, and corn, topped off with a creamy avocado lime dressing. Perfect for families and easy to customize, this recipe is not only nutritious but also packed with flavor.
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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 kernels (fresh, frozen, or canned)

1 teaspoon cumin

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Avocado Lime Dressing:

1 ripe avocado

2 tablespoons lime juice

1 tablespoon honey (or maple syrup for vegan)

1 clove garlic, minced

Salt and pepper to taste

Water (to thin as needed)

Instructions
 

Preheat your oven to 375°F (190°C).

    Slice the tops off the bell peppers and remove the seeds and membranes. Arrange them in a baking dish with the open side facing up.

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

        In a large mixing bowl, combine the cooked quinoa, black beans, corn, cumin, smoked paprika, salt, and pepper. Mix well until all ingredients are incorporated.

          Stuff each bell pepper with the quinoa mixture, pressing down gently to pack it in.

            Cover the baking dish with foil and bake for 30 minutes.

              Meanwhile, prepare the avocado lime dressing by blending together the avocado, lime juice, honey, minced garlic, salt, pepper, and a splash of water in a food processor until smooth. Adjust the consistency with more water if necessary.

                After baking, remove the foil and bake for an additional 10-15 minutes until the peppers are tender.

                  Once cooked, remove from the oven, drizzle with avocado lime dressing, and garnish with chopped cilantro.

                    Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4