Healthy Quinoa Stuffed Peppers & Zoodle Recipes for Vibrant Dinners

👩‍🍳 Instructions

1. 1

   Preheat oven to 400°F (200°C). Halve bell peppers lengthwise, remove seeds and membranes. Brush cut sides with 1 tbsp olive oil and place cut-side down on a baking sheet. Roast for 15-20 minutes until slightly softened.
2. 2

   While peppers roast, heat 1 tbsp olive oil in a large skillet over medium heat. Add diced yellow onion and cook for 5-7 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant.
3. 3

   Add rinsed black beans, cooked quinoa, fire-roasted diced tomatoes, corn, cumin, and smoked paprika to the skillet. Stir to combine. Cook for 5-7 minutes, allowing flavors to meld and liquid to reduce. Season generously with salt and pepper. Stir in fresh cilantro and parsley.
4. 4

   Turn roasted bell peppers cut-side up. Spoon the quinoa filling generously into each pepper half. Return to oven and bake for an additional 20-25 minutes, or until peppers are fully tender and filling is heated through.
5. 5

   For the zucchini noodles, combine avocado, basil, mint, lemon juice, garlic, 1/4 cup olive oil, and 2 tbsp water in a blender. Blend until smooth and creamy. Season with salt and pepper.
6. 6

   In a large bowl, gently toss spiralized zucchini noodles with the avocado-herb dressing until evenly coated. Don't overmix.
7. 7

   Serve two stuffed pepper halves per plate alongside a generous portion of zucchini noodles. Garnish with crumbled feta and pumpkin seeds, if desired.