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 and cook until browned, breaking it apart with a spatula. Stir in 1 teaspoon of cumin, 1 teaspoon of smoked paprika, and 1/2 teaspoon of salt, cooking for another 2 minutes.

Add 1 cup of cooked quinoa and 1 cup of black beans to the skillet, mixing well to combine. Remove from heat and stir in 1/2 cup of corn and 1/4 cup of chopped cilantro.

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 Greek yogurt, and a pinch of salt to create the drizzle.

Pour 1/4 cup of beef broth into the bottom of the baking dish to keep the peppers moist. Cover the dish with foil and bake for 25 minutes.

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

Garnish with additional cilantro if desired.