Zesty Quinoa-Stuffed Bell Peppers with Avocado-Cilantro Drizzle

Preheat your oven to 375°F. Cut the tops off the bell peppers and remove the seeds and membranes. In a medium saucepan, combine 1 cup of quinoa and 2 cups of vegetable 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, combine the cooked quinoa, 1 can of drained black beans, 1 cup of corn, 1 teaspoon of cumin, 1 teaspoon of chili powder, and salt and pepper to taste.

Mix well until all ingredients are evenly incorporated. Stuff each bell pepper with the quinoa 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-cilantro drizzle by blending 1 ripe avocado, 1/4 cup of fresh cilantro, the juice of 1 lime, and a pinch of salt in a food processor 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 before drizzling with the avocado-cilantro sauce.

Serve warm and enjoy!