Savory Canned Chicken 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, prepare 4 large bell peppers by slicing the tops off and removing the seeds. In a large skillet, heat 2 tablespoons of olive oil over medium heat.

Add 1 diced onion and 2 minced garlic cloves to the skillet, sautéing until the onion is translucent, about 5 minutes.

Stir in 1 can (12.5 ounces) of drained canned chicken, 1 teaspoon of smoked paprika, 1 teaspoon of cumin, and salt and pepper to taste.

Mix in the cooked quinoa and 1 cup of black beans, stirring until well combined. Stuff each bell pepper with the chicken and quinoa mixture, packing it tightly.

Place the stuffed peppers upright in a baking dish and cover with foil. Bake in the preheated oven for 25 minutes.

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

After 25 minutes, remove the foil and bake for an additional 10 minutes to slightly char the tops. Once done, remove from the oven and let cool for a few minutes.

Drizzle the avocado sauce over the stuffed peppers before serving, and garnish with fresh cilantro if desired.