Savory Ground Chicken Stuffed Bell Peppers with Quinoa and Avocado Cream

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, cook 1 cup of quinoa according to package instructions, usually about 15 minutes.

In a large 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.

Add 1 pound of ground chicken to the skillet and cook until browned, breaking it apart with a spatula, about 7-10 minutes.

Stir in 1 can (15 ounces) of drained black beans, 1 teaspoon of cumin, 1 teaspoon of smoked paprika, and salt and pepper to taste, cooking for an additional 3 minutes.

Once the quinoa is cooked, fluff it with a fork and mix it into the chicken and bean mixture. Spoon the filling into each bell pepper, 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 cream by blending 1 ripe avocado, the juice of 1 lime, 1/4 cup of Greek yogurt, 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 cream and garnish with fresh cilantro.