Quinoa and Black Bean Stuffed Bell Peppers with Avocado Cream

Rinse quinoa under cold water using a fine mesh strainer. Combine quinoa, water, and salt in a medium saucepan.

Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.

Remove from heat and let stand covered for 5 minutes, then fluff with a fork and set aside.

Dice the yellow onion and mince the garlic. Dice the tomato.

Heat olive oil in a large frying pan over medium heat. Add diced onion and cook for 4-5 minutes until softened and translucent.

Add minced garlic, cumin, and paprika to the pan. Stir and cook for 1 minute until fragrant.

Drain and rinse the black beans, then add to the pan along with diced tomato. Cook for 3 minutes, stirring occasionally.

Add spinach to the pan and cook until wilted, about 2 minutes. Season with salt to taste.

Fold in the cooked quinoa and mix everything together until well combined. Remove from heat.

Preheat oven to 375F (190C). Cut tops off bell peppers and remove seeds and membranes. Trim bottoms if needed so peppers stand upright.

Divide the quinoa and black bean filling evenly among the four bell peppers, pressing down gently to pack the filling.

Place stuffed peppers upright in a baking dish. Add 1/4 cup water to the bottom of the dish.

Cover with foil and bake for 25-30 minutes until peppers are tender and filling is heated through.

While peppers bake, halve and pit the avocados. Scoop flesh into a high-speed blender.

Add juice of one lemon, salt, and water to the blender. Blend until completely smooth and creamy.

Taste and adjust salt or lemon as needed. Transfer to a serving bowl.

Remove baked peppers from oven. Let cool for 2-3 minutes.

Cut lime into wedges. Roughly chop fresh cilantro.

Drizzle avocado cream generously over each stuffed pepper. Garnish with chopped cilantro and serve with lime wedges on the side.