Crispy Chickpea and Quinoa Stuffed Bell Peppers with Avocado Drizzle

Preheat your oven to 375°F. Rinse 1 cup of quinoa under cold water and then cook it according to package instructions, usually about 15 minutes.

While the quinoa cooks, drain and rinse 1 can of chickpeas, then toss them with 1 tablespoon of olive oil, 1 teaspoon of smoked paprika, and a pinch of salt.

Spread the chickpeas on a baking sheet and roast them in the oven for 20 minutes until crispy. Cut the tops off 4 bell peppers and remove the seeds, then place them upright in a baking dish.

In a large bowl, combine the cooked quinoa, roasted chickpeas, 1/2 cup of diced tomatoes, 1 teaspoon of cumin, and 1/4 cup of chopped fresh cilantro.

Mix well and spoon the filling into each bell pepper, packing it tightly. Cover the baking dish with foil and bake for 25 minutes.

While the peppers are baking, prepare the avocado drizzle by blending 1 ripe avocado, the juice of 1 lime, and a pinch of salt until smooth.

Once the peppers are done, remove them from the oven and let them cool slightly. Drizzle the avocado sauce over the stuffed peppers before serving, and garnish with additional cilantro if desired.