Quinoa and Black Bean Stuffed Peppers

Experience a burst of flavors and nourishment with our Quinoa and Black Bean Stuffed Peppers. These vibrant bell peppers are filled with a wholesome blend of protein-packed quinoa, fiber-rich black beans, and a medley of fresh vegetables, creating a hearty and satisfying plant-based meal. Topped with a creamy Avocado Cream Sauce, this dish is a delicious celebration of taste and nutrition, making it a perfect choice for those seeking a wholesome and well-balanced dinner.

Ingredients:

For the Stuffed Peppers:

• 4 large bell peppers, any color
• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 cup diced tomatoes
• 1 cup diced red onion
• 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• Salt and black pepper to taste
• Fresh cilantro or parsley for garnish (optional)

For the Avocado Cream Sauce:

• 1 ripe avocado
• 1/2 cup plain Greek yogurt
• 1 clove garlic, minced
• 1 tablespoon lime juice
• Salt and black pepper to taste

Nutritional Information (per serving):

Cooking Instructions:

1. Preparing the Quinoa:

• In a medium saucepan, combine the quinoa and vegetable broth (or water).
• Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until quinoa is cooked and liquid is absorbed.
• Fluff the quinoa with a fork and set aside.

2. Preparing the Stuffed Peppers:

• Preheat the oven to 375°F (190°C).
• Cut the tops off the bell peppers and remove the seeds and membranes.
• In a large mixing bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, red onion, shredded cheese, ground cumin, chili powder, salt, and black pepper.
• Stuff each bell pepper with the quinoa and black bean mixture, pressing down gently to pack the filling.

3. Baking:

• Place the stuffed peppers in a baking dish.
• Bake in the preheated oven for 25-30 minutes or until the peppers are tender.

4. Avocado Cream Sauce:

• While the peppers are baking, prepare the Avocado Cream Sauce.
• In a blender or food processor, combine the ripe avocado, Greek yogurt, minced garlic, lime juice, salt, and black pepper. Blend until smooth.

5. Serving:

• Once the stuffed peppers are done, remove them from the oven.
• Drizzle the Avocado Cream Sauce over the stuffed peppers.
• Garnish with fresh cilantro or parsley if desired.

Enjoy a wholesome and flavorful meal with these Quinoa and Black Bean Stuffed Peppers, providing a balanced mix of nutrients for a satisfying and delicious dinner.