Savory Ground Chicken and Quinoa Stuffed Bell Peppers with Avocado Lime Drizzle
This innovative recipe features ground chicken and quinoa stuffed into vibrant bell peppers, topped with a zesty avocado lime drizzle, creating a delightful fusion of flavors and textures that will inspire home cooks and food bloggers alike.
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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, heat 1 tablespoon of olive oil over medium heat. Add 1 small diced onion and sauté until translucent, about 5 minutes.
Stir in 2 cloves of minced garlic and cook for an additional minute until fragrant. Add 1 pound of ground chicken to the skillet and cook until browned, breaking it apart with a spatula, about 7-10 minutes.
Mix in 1 cup of cooked quinoa, 1 teaspoon of smoked paprika, 1 teaspoon of cumin, and salt and pepper to taste.
Remove the skillet from heat and stir in 1/2 cup of shredded cheese of your choice. Stuff each bell pepper with the ground 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 are baking, prepare the avocado lime drizzle by blending 1 ripe avocado, the juice of 1 lime, 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 until the peppers are tender and the tops are slightly golden.
Serve the stuffed peppers drizzled with the avocado lime sauce and garnish with fresh cilantro if desired.
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