Spiced Beef 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 and membranes. In a large skillet, heat 1 tablespoon of olive oil over medium heat.

Add 1 pound of ground beef to the skillet and cook until browned, about 5-7 minutes. Stir in 1 teaspoon of cumin, 1 teaspoon of smoked paprika, and 1/2 teaspoon of salt, mixing well to combine.

Add 1 cup of cooked quinoa to the skillet and mix until evenly distributed. Remove the skillet from heat and stir in 1/2 cup of black beans and 1/2 cup of corn.

Spoon the beef and quinoa mixture into each bell pepper, 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 water into the bottom of the baking dish to help steam the peppers. Cover the dish with aluminum foil and bake for 25 minutes.

Remove the foil and bake for an additional 10 minutes, or until the peppers are tender. Drizzle the avocado lime sauce over the stuffed peppers before serving.

Garnish with fresh cilantro if desired.