Savory Corned Beef and Quinoa Stuffed Bell Peppers with Avocado Lime Drizzle
This unique recipe combines tender corned beef with protein-packed quinoa, all stuffed into vibrant bell peppers and topped with a zesty avocado lime drizzle. It's a nutritious twist on a classic dish that doesn't compromise on flavor or satisfaction.
Recipe Categories:
Begin by preheating your oven to 375°F. Rinse 1 cup of quinoa under cold water and then cook it according to package instructions, typically using 2 cups of water for 15 minutes until fluffy.
While the quinoa cooks, prepare 4 large bell peppers by slicing the tops off and removing the seeds and membranes.
In a skillet over medium heat, add 1 tablespoon of olive oil and sauté 1 diced onion and 2 minced garlic cloves until translucent, about 5 minutes.
Next, add 1 pound of cooked corned beef, chopped into small pieces, to the skillet and stir until heated through.
Combine the cooked quinoa with the corned beef mixture, adding 1 teaspoon of smoked paprika, 1 teaspoon of cumin, and salt and pepper to taste.
Fill each bell pepper with the corned beef 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 lime drizzle by blending 1 ripe avocado, the juice of 2 limes, 1 tablespoon of olive oil, 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. Serve the stuffed peppers drizzled with the avocado lime sauce and garnish with fresh cilantro if desired.
Created with Yumara • Browse more recipes