Savory Ground Chicken Stuffed Bell Peppers with Quinoa and Avocado Cream

Preheat your oven to 375°F. 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, heat 1 tablespoon of olive oil over medium heat and add 1 pound of ground chicken, cooking until browned, about 7-10 minutes.

Stir in 1 teaspoon of smoked paprika, 1 teaspoon of garlic powder, and 1/2 teaspoon of salt, mixing well to combine.

Add the cooked quinoa to the skillet and fold in 1 cup of diced tomatoes and 1/2 cup of black beans, cooking for an additional 5 minutes.

Stuff each bell pepper with the ground chicken 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 cream by blending 1 ripe avocado, 1/4 cup of Greek yogurt, the juice of 1 lime, and a pinch of salt until smooth.

Once the peppers are done, remove them from the oven and let them cool for a few minutes. Drizzle the avocado cream over the stuffed peppers and garnish with fresh cilantro before serving.