Crispy Quinoa-Stuffed Bell Peppers with Avocado Lime Drizzle

Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes.

In a medium saucepan, bring 1 cup of vegetable broth to a boil, then add 1/2 cup of quinoa, reduce heat, cover, and simmer for 15 minutes until the quinoa is fluffy.

In a skillet, heat 1 tablespoon of olive oil over medium heat, then add 1 diced onion and 2 minced garlic cloves, sautéing until translucent.

Stir in 1 cup of black beans, 1 cup of corn, 1 teaspoon of cumin, and 1 teaspoon of smoked paprika, cooking for an additional 5 minutes.

Combine the cooked quinoa with the sautéed mixture, adding salt and pepper to taste. Stuff each bell pepper with the quinoa mixture, packing it tightly.

Place the stuffed peppers upright in a baking dish and cover with foil. Bake for 25 minutes. While the peppers are baking, prepare the avocado lime drizzle by blending 1 ripe avocado, the juice of 2 limes, 1/4 cup of cilantro, and a pinch of salt until smooth.

After 25 minutes, remove the foil and bake for an additional 10 minutes to crisp the tops. Serve the stuffed peppers drizzled with the avocado lime sauce and garnish with extra cilantro.