Savory Ground Beef and 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 large skillet over medium heat, add 1 tablespoon of olive oil and sauté 1 diced onion until translucent, about 5 minutes.

Add 2 cloves of minced garlic and cook for an additional minute until fragrant. Stir in 1 pound of ground beef and cook until browned, breaking it apart with a spatula, about 7-10 minutes.

Drain any excess fat from the skillet. Add 1 cup of cooked quinoa, 1 teaspoon of smoked paprika, 1 teaspoon of cumin, and salt and pepper to taste.

Mix well and cook for another 2-3 minutes to combine the flavors. Remove the skillet from heat and stir in 1/2 cup of shredded cheese until melted.

Stuff each bell pepper with the beef and quinoa mixture, packing it tightly. Place the stuffed peppers upright in a baking dish.

In a small bowl, mash 1 ripe avocado and mix in the juice of 1 lime, 1 tablespoon of olive oil, and a pinch of salt to create the drizzle.

Pour 1/4 cup of beef broth into the bottom of the baking dish to keep the peppers moist during baking.

Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil, sprinkle the tops with additional cheese, and bake for another 10 minutes until the cheese is bubbly and golden.

Drizzle the avocado lime sauce over the stuffed peppers before serving. Garnish with fresh cilantro and lime wedges for an extra pop of flavor.