Vibrant Papaya and Quinoa Stuffed Peppers

1.Preheat your oven to 375°F (190°C).

2.Rinse the quinoa under cold water and drain.

3.In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.

4.While the quinoa is cooking, prepare the bell peppers. Cut the tops off the peppers and remove the seeds and membranes. Place them upright in a baking dish.

5.In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent, about 3-4 minutes.

6.Stir in the diced raw papaya, cumin, smoked paprika, chili powder, salt, and black pepper. Cook for another 5 minutes until the papaya is slightly softened.

7.Add the cooked quinoa to the skillet and mix well. Stir in the chopped cilantro and lime juice, adjusting seasoning if necessary.

8.Spoon the quinoa and papaya mixture into each bell pepper, packing it down gently. Fill each pepper to the top.

9.Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes, until the peppers are tender and slightly charred.

10.Remove from the oven and let cool for a few minutes before serving. Enjoy your vibrant papaya and quinoa stuffed peppers!