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Zesty Quinoa Stuffed Bell Peppers with Avocado Lime Dressing
Transform your meal with zesty quinoa stuffed bell peppers. Healthy, colorful, and packed with nutrients. Try our avocado lime dressing for a fresh twist!
Growing up, stuffed bell peppers were a staple at family dinners, usually brimming with a meaty filling. As I embarked on a journey towards healthier eating, I wanted to reinvent this classic comfort food without sacrificing flavor or satisfaction. Enter the quinoa stuffed bell peppers—a vibrant, nutrient-packed twist that brings a burst of color and nutrition to the table.
Quinoa, often dubbed a superfood, is rich in protein and essential amino acids, making it an excellent alternative to traditional grains. Paired with black beans and corn, these stuffed peppers not only pop with flavor but also deliver a wholesome meal makeover that’s both filling and energizing. This recipe is inspired by the vibrant flavors of the Southwest, and with the addition of a creamy avocado lime dressing, each bite is a delightful balance of zest and creaminess.
Recipe Overview
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Servings
4
Calories
420 kcal
per serving
Cuisine
Mexican
Transform your meal with zesty quinoa stuffed bell peppers. Healthy, colorful, and packed with nutrients. Try our avocado lime dressing for a fresh twist!
Ingredients
- • bell peppers: 4 large, any color
- • quinoa: 1 cup, rinsed
- • water: 2 cups
- • black beans: 1 can (15 oz), drained and rinsed
- • corn kernels: 1 cup, fresh or frozen
- • red onion: 1 small, diced
- • garlic: 2 cloves, minced
- • cumin: 1 teaspoon
- • smoked paprika: 1 teaspoon
- • salt: 1/2 teaspoon
- • black pepper: 1/4 teaspoon
- • olive oil: 1 tablespoon
- • avocado: 1 ripe
- • lime juice: 2 tablespoons
- • cilantro: 1/4 cup, chopped
- • Greek yogurt: 2 tablespoons
- • chili powder: 1/2 teaspoon
Instructions
- 1 Preheat your oven to 375°F (190°C). This ensures the peppers will be perfectly roasted, enhancing their natural sweetness.
- 2 Cut the tops off the bell peppers and remove the seeds. Arrange them in a baking dish, cut side up, and drizzle lightly with olive oil.
- 3 In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and all water is absorbed.
- 4 While the quinoa cooks, heat olive oil in a skillet over medium heat. Add red onion and garlic, sautéing until fragrant and translucent, about 5 minutes.
- 5 In a large bowl, combine cooked quinoa, black beans, corn, sautéed onion and garlic, cumin, smoked paprika, salt, and pepper. Mix until well combined.
- 6 Stuff each bell pepper generously with the quinoa mixture. Cover the dish with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes to allow the tops to brown slightly.
- 7 While the peppers bake, prepare the avocado lime dressing. In a blender, combine avocado, lime juice, cilantro, Greek yogurt, and chili powder. Blend until smooth and creamy.
- 8 Remove peppers from the oven and let them cool slightly. Drizzle with avocado lime dressing before serving, adding a fresh and tangy contrast to the spiced filling.
Serving Suggestions
- • These zesty quinoa stuffed bell peppers make for a stunning centerpiece on any dinner table. Serve them with a simple mixed greens salad for a refreshing contrast. The creamy avocado lime dressing not only complements the peppers but can also double as a dip for raw veggies. For a hearty meal, pair these stuffed peppers with a side of whole-grain tortilla chips. The crunch of the chips adds a delightful texture contrast. As for beverages, a crisp, chilled glass of Sauvignon Blanc or a refreshing iced herbal tea would harmonize beautifully with the dish’s vibrant flavors.
Storage Tips
To store leftovers, place the peppers in an airtight container and refrigerate for up to 3 days. These peppers can also be frozen; simply wrap them individually in plastic wrap and store in a freezer-safe bag for up to 2 months. When ready to enjoy, thaw in the refrigerator overnight and reheat in a 350°F (175°C) oven for about 15 minutes, or until warmed through. To maintain the dressing’s freshness, prepare it just before serving or store separately in a small airtight container.
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