Ingredients:

  • 4 large Bell Peppers
  • 1 tbsp Extra Virgin Olive Oil
  • 0.5 tsp Sea Salt
  • 1 cup uncooked Quinoa
  • 2 cups low-sodium Vegetable Broth
  • 1 can black beans
  • 1 cup sweet corn
  • 1 tsp Smoked Paprika
  • 1 tsp Cumin
  • 0.5 tsp Garlic Powder
  • 2 tbsp Tomato Paste
  • 2 ripe Avocados
  • 1 Lime, juiced
  • 0.25 cup fresh Cilantro

Instructions:

  1. Preheat your oven to 400°F (200°C). Slice the tops off the bell peppers and remove the seeds and ribs.
  2. Rub the outsides with olive oil and salt. Place them upright in a baking dish and roast for 15 minutes until slightly softened and fragrant.
  3. While peppers roast, prepare the quinoa by combining 1 cup quinoa and 2 cups vegetable broth in a saucepan. Bring to a boil, then reduce heat and simmer covered for 15 minutes until fluffy.
  4. In a large mixing bowl, combine the cooked quinoa, rinsed black beans, sweet corn, smoked paprika, cumin, garlic powder, and tomato paste. Mix until the tomato paste is evenly distributed.
  5. Remove peppers from the oven. Use a large spoon to pack the quinoa and bean mixture tightly into each roasted pepper.
  6. Return the stuffed peppers to the oven and bake for an additional 20 minutes until the pepper skins are slightly charred and the filling is piping hot.
  7. Top each pepper with a generous dollop of the avocado mash and a sprinkle of fresh cilantro.