Air Fryer Spiced Quinoa-Stuffed Bell Peppers with Avocado-Lime Drizzle

Begin by rinsing 1 cup of quinoa under cold water to remove any bitterness. In a medium saucepan, combine the rinsed quinoa with 2 cups of vegetable broth and bring to a boil.

Once boiling, reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and the liquid is absorbed.

While the quinoa cooks, preheat your air fryer to 375°F. Cut the tops off 4 medium bell peppers and remove the seeds and membranes.

In a large mixing bowl, combine the cooked quinoa, 1 can (15 ounces) of black beans (drained and rinsed), 1 cup of corn, 1 teaspoon of cumin, 1 teaspoon of smoked paprika, and salt and pepper to taste.

Mix well until all ingredients are evenly incorporated. Stuff each bell pepper with the quinoa mixture, pressing down gently to pack it in.

Place the stuffed peppers in the air fryer basket, ensuring they are not overcrowded. Air fry the peppers at 375°F for 12-15 minutes, or until the peppers are tender and slightly charred.

While the peppers are cooking, prepare the avocado-lime drizzle by blending 1 ripe avocado, the juice of 1 lime, 1 tablespoon of olive oil, and a pinch of salt in a food processor until smooth.

Once the peppers are done, remove them from the air fryer and let them cool for a few minutes. Drizzle the avocado-lime sauce over the stuffed peppers before serving, and garnish with fresh cilantro if desired.