This stuffed bell pepper recipe is not only rich in good fats from avocados but also offers a balanced combination of flavors and textures. It’s a satisfying and nutrient-packed dish that makes a great lunch or dinner option for those looking to indulge in wholesome ingredients.
- 4 bell peppers (any color), tops removed and seeds discarded
- 1 cup cooked quinoa
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup crumbled feta cheese (optional, omit for a dairy-free version)
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon lime juice
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Preheat your oven to 375°F (190°C). Place the hollowed-out bell peppers on a baking sheet lined with parchment paper.
- In a large mixing bowl, combine the cooked quinoa, diced avocados, halved cherry tomatoes, finely chopped red onion, and fresh cilantro.
- In a small bowl, whisk together the extra-virgin olive oil, lime juice, ground cumin, salt, and pepper to create the dressing.
- Drizzle the dressing over the quinoa and avocado mixture. Toss gently to coat the ingredients evenly.
- Spoon the quinoa and avocado mixture into the hollowed-out bell peppers, packing it in tightly.
- If using, sprinkle crumbled feta cheese over the stuffed bell peppers.
- Cover the baking sheet with foil and bake the stuffed bell peppers in the preheated oven for approximately 20-25 minutes or until the peppers are tender and the filling is heated through.
- Remove the foil and bake for an additional 5 minutes to lightly brown the top and melt the feta cheese (if using).
- Once done, remove the stuffed bell peppers from the oven and let them cool for a few minutes before serving.
- Enjoy your Avocado and Quinoa Stuffed Bell Peppers, a wholesome and delicious meal packed with good fats from avocados and the nutty goodness of quinoa.
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Bon appétit and stay healthy!
The Good Fat Company Team