Colorful bell peppers stuffed with a zesty quinoa and black bean mixture, topped with creamy avocado lime sauce. A healthy, vegan, and gluten-free meal that’s perfect for lunch or dinner.
⭐ Recipe Highlights:
Vegan & gluten-free
High in protein and fiber
Bright, fresh flavors
Perfect for meal prep or family dinners
📝 Ingredients
For the Stuffed Peppers:
4 large bell peppers (any color), tops cut off and seeds removed
1 cup cooked quinoa
1 can (15 oz) black beans, drained and rinsed
1/2 cup corn kernels (fresh or frozen)
1 small red onion, finely chopped
1 clove garlic, minced
1 tsp ground cumin
1/2 tsp smoked paprika
Salt and pepper, to taste
1 tbsp olive oil
1/4 cup chopped fresh cilantro
For the Avocado Lime Sauce:
1 ripe avocado
Juice of 1 lime
2 tbsp water (or more for desired consistency)
1 clove garlic
Salt and pepper, to taste
🧑🍳 Instructions
🔹 Step 1: Prepare the Peppers
Preheat oven to 375°F (190°C).
Lightly brush the outside of bell peppers with olive oil. Place in a baking dish.
🔹 Step 2: Make the Filling
Heat olive oil in a skillet over medium heat.
Sauté onion and garlic until softened.
Add black beans, corn, cooked quinoa, cumin, smoked paprika, salt, and pepper. Stir to combine and heat through.
Remove from heat and stir in chopped cilantro.
🔹 Step 3: Stuff and Bake
Spoon filling into each bell pepper, packing lightly.
Cover with foil and bake for 30 minutes.
Remove foil and bake an additional 10 minutes until peppers are tender.
🔹 Step 4: Prepare Avocado Lime Sauce
Blend avocado, lime juice, garlic, water, salt, and pepper until smooth. Adjust water for desired consistency.
🍽️ Serving Suggestions
Drizzle avocado lime sauce over stuffed peppers before serving.
Serve with a side salad or tortilla chips for crunch.
Garnish with extra cilantro or lime wedges.
✅ Tips & Variations
Swap quinoa for brown rice or couscous.
Add diced jalapeño for heat.
Top with vegan cheese or nutritional yeast for cheesy flavor.