Savory Rotisserie Chicken and Quinoa Stuffed Bell Peppers with Avocado Lime Drizzle

Preheat your oven to 375°F. Cut the tops off the bell peppers and remove the seeds, setting them aside.

In a medium saucepan, combine 1 cup of quinoa and 2 cups of chicken broth, bringing it to a boil. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and the liquid is absorbed.

In a large mixing bowl, shred 2 cups of leftover rotisserie chicken and add the cooked quinoa, 1 cup of black beans (rinsed and drained), 1 cup of corn, 1 teaspoon of cumin, 1 teaspoon of smoked paprika, and salt and pepper to taste.

Mix everything until well combined. Stuff each bell pepper with the chicken and quinoa mixture, packing it tightly.

Place the stuffed peppers upright in a baking dish and cover with aluminum 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 2 limes, 1 clove of garlic, 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. Once done, remove from the oven and let cool for a few minutes.

Drizzle the avocado lime sauce over the stuffed peppers before serving, and garnish with fresh cilantro if desired.