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- 4 large bell peppers (any color) - 1 cup quinoa, rinsed and drained - 2 cups vegetable broth (or water) - 1 ripe avocado, diced - 1 cup black beans, drained and rinsed - 1 cup corn (fresh or frozen) - 1 medium tomato, diced - 1/2 cup red onion, finely chopped - 1 teaspoon cumin - 1 teaspoon paprika - Salt and pepper to taste - Fresh cilantro, chopped (for garnish) - Lime wedges (for serving) How to measure quinoa correctly: Use a dry measuring cup for accurate results. One cup of quinoa yields about three cups when cooked. Importance of rinsing quinoa: Rinsing quinoa removes its natural coating called saponin. This coating can taste bitter, so rinsing helps keep your dish tasty. Alternatives for black beans: You can use pinto beans, chickpeas, or lentils. Each option adds unique flavor and texture. Vegan options for broth: If you prefer, use water or a vegetable broth that contains no animal products. Always check labels to ensure they fit dietary needs. With these ingredients, you set the stage for a dish that bursts with flavor and nutrition. The combination of quinoa, beans, and fresh veggies creates a filling meal. I love how vibrant bell peppers look when stuffed. They not only taste great but also add color to your table. For the full recipe, check out the details above. - Preheat the oven to 375°F (190°C). - Slice the tops off the bell peppers. Remove the seeds and membranes. Lightly drizzle olive oil over the outside of the peppers and place them in a baking dish. Why use vegetable broth? I love using vegetable broth for cooking quinoa. It adds rich flavor. Water is fine, but broth makes it better. The broth infuses the quinoa with savory notes. This makes the dish more tasty. Perfect quinoa texture To get perfect quinoa, rinse it first. Rinsing removes the bitter coating called saponin. Then, cook it in broth. Bring it to a boil, then lower the heat. Cover and let it simmer for 15 minutes. When done, it should be fluffy and tender. Combining ingredients without mashing the avocado In a large bowl, mix the cooked quinoa with diced avocado. Add black beans, corn, diced tomato, and red onion. Sprinkle cumin, paprika, salt, and pepper. Stir gently. Be careful not to mash the avocado; we want nice chunks. Packing tips for the peppers Spoon the mixture into each bell pepper. Pack it gently but firmly. This keeps the filling from falling out. Make sure each pepper is full and ready for baking. Covering with foil: why it's important Cover the baking dish with foil before baking. This helps the peppers steam. Steaming makes them soft and tender. Without foil, they may dry out. Baking times for best results Bake the covered dish for 25-30 minutes. This softens the peppers. Then, remove the foil and bake for another 10 minutes. This allows the tops to brown slightly. Enjoy the lovely aroma as they bake! To avoid soggy peppers, make sure to bake them just right. First, pre-cook your peppers for about 10 minutes before adding the filling. This step helps to draw out some moisture. You can also remove the seeds and membranes to reduce water content. Enhance flavor with spices like garlic powder or chili powder. These spices add depth to your dish. You can also use fresh herbs like basil or oregano for a fresh twist. Mixing in lemon juice or a splash of hot sauce can elevate the taste too. Pair your stuffed peppers with a fresh salad or a light dip. A tangy yogurt sauce or guacamole can add creaminess. You can also serve them with lime wedges for a zesty kick. For creative presentation, arrange the peppers on a colorful platter. Garnish with cilantro and lime for a bright look. Slicing the peppers in half can also show off the beautiful filling. Quinoa is a great source of protein and fiber. It keeps you full and satisfied. Avocados are rich in healthy fats and vitamins. They support heart health and provide a creamy texture. This dish is perfect for vegetarians. It packs plenty of nutrients without meat. You get a balance of protein, healthy fats, and carbs. Eating this meal can help you feel good while tasting great. For the full recipe, check out the details above. {{image_2}} You can boost the protein in your avocado quinoa stuffed peppers. Try adding cooked chicken or tofu for a hearty twist. Chicken gives a nice texture and flavor, while tofu makes it plant-based. Just dice the chicken or tofu and mix it in with the other filling ingredients. For a simple bean-based variation, swap black beans for chickpeas or kidney beans. These options keep it healthy and tasty. Cheese is a great way to add creaminess. Try cheddar, feta, or a dairy-free alternative for a vegan option. Sprinkle some cheese on top before baking for a great finish. You can also experiment with herbs and spices. Fresh herbs like basil or oregano add a pop of flavor. Spices like chili powder or garlic powder can give your dish a warm kick. Get creative with your spice rack! You have choices for cooking your stuffed peppers. An air fryer cooks them faster and gives a nice crisp. Set it to 350°F (175°C) and cook for about 15-20 minutes. If you prefer the oven, the traditional method works well. Bake at 375°F (190°C) for about 30-40 minutes. You can also grill the stuffed peppers. Just place them on the grill over medium heat. Cook until they are soft and slightly charred. Each method brings out unique flavors! To store leftovers, let the stuffed peppers cool down. Place them in an airtight container. They stay fresh for up to four days in the fridge. Make sure to keep the peppers whole to retain moisture and flavor. For long-term storage, freeze the stuffed peppers. Wrap each one in plastic wrap, then place them in a freezer bag. They can last up to three months in the freezer. To reheat, let them thaw in the fridge overnight before baking. This keeps them juicy and tasty. When reheating, do not use the microwave. Instead, preheat your oven to 350°F (175°C). Bake the peppers for about 20 minutes. This method warms them evenly without drying them out. To bring back their vibrant taste, add a squeeze of fresh lime juice before serving. This simple step adds a burst of flavor. Yes, you can make these stuffed peppers ahead of time. Prepare the filling and stuff the peppers. Store them in the fridge for up to two days. This saves time on busy days. Just bake them when you're ready to eat. Yes, these stuffed peppers are gluten-free. Quinoa and the other ingredients do not have gluten. This dish is safe for those with gluten allergies. Always check labels to be sure. To make the peppers spicy, add chopped jalapeños or red pepper flakes to the filling. For milder flavors, skip these ingredients. You can also serve hot sauce on the side for those who like extra heat. The peppers are done when they are tender. You can poke them with a fork to check. They should have a slight char on top. If you like them softer, bake them a bit longer. Yes, you can prepare the filling in advance. Store it in an airtight container in the fridge for up to three days. This makes it easy to stuff the peppers later. Just remember to mix well before stuffing. For the full recipe, check out the complete guide. In this blog post, we explored how to make delicious avocado quinoa stuffed peppers. We covered every step, from gathering fresh ingredients to baking the peppers just right. These stuffed peppers are not only tasty but also packed with nutrients. You can adjust the recipe to suit your taste. Enjoy experimenting with fillings and spices for a new twist each time! This dish is simple, healthy, and sure to impress anyone.

Avocado Quinoa Stuffed Peppers

Elevate your dinner with these delicious Avocado Quinoa Stuffed Peppers! Packed with nutritious quinoa, creamy avocado, and vibrant veggies, this dish is not only flavorful but also visually stunning. Perfect for a healthy meal, these colorful peppers are easy to prepare and sure to impress. Click through to explore the full recipe and discover how to create this delightful dish that’s both wholesome and satisfying!
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Ingredients
  

4 large bell peppers (any color)

1 cup quinoa, rinsed and drained

2 cups vegetable broth (or water)

1 ripe avocado, diced

1 cup black beans, drained and rinsed

1 cup corn (fresh or frozen)

1 medium tomato, diced

1/2 cup red onion, finely chopped

1 teaspoon cumin

1 teaspoon paprika

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Preheat your oven to 375°F (190°C).

    Slice the tops off the bell peppers and remove the seeds and membranes. Lightly drizzle olive oil over the outside of the peppers and place them in a baking dish.

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

        In a large mixing bowl, combine the cooked quinoa, diced avocado, black beans, corn, diced tomato, red onion, cumin, paprika, salt, and pepper. Mix until well integrated, careful not to mash the avocado.

          Spoon the quinoa mixture into each bell pepper, packing it gently but firmly.

            Cover the baking dish with foil and bake in the preheated oven for 25-30 minutes to soften the peppers.

              Remove the foil and bake for an additional 10 minutes, allowing the tops to brown slightly.

                Once done, remove from the oven and allow to cool for a few minutes. Garnish with fresh cilantro and serve with lime wedges.

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