Hearty Vegetarian Stuffed Bell Peppers

Preparing the Quinoa Rinse the quinoa under cold water. In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes until the quinoa is cooked. Remove from heat and fluff with a fork.

Preparing the Bell Peppers Cut the tops off the bell peppers and remove the seeds and membranes. Boil a large pot of water and blanch the bell peppers for 3-4 minutes. Remove and let them cool upside down on a paper towel.

Making the Filling In a large skillet, heat olive oil over medium heat. Add the onion and garlic, sauté until fragrant. Stir in the diced tomatoes, black beans, cooked quinoa, cumin, chili powder, paprika, salt, and pepper. Cook for another 5-7 minutes until heated through.

Stuffing the Bell Peppers Preheat the oven to 350°F (180°C). Stuff the bell peppers with the quinoa mixture and place them in a baking dish. Top each pepper with shredded cheese. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly.

Making the Topping and Sauce In a small bowl, mix the salsa and sour cream for the topping. Set aside. Combine the salsa and sour cream for the sauce in another bowl.

Serving Serve the stuffed peppers hot with a dollop of topping, diced avocado, and a side salad of mixed greens, cherry tomatoes, cucumber, and red onion slices dressed in balsamic vinaigrette. Garnish with fresh cilantro leaves and lime wedges on the side.