Mayan Smoky Red Vegan Stuffed Bell Peppers with Avocado Lime Cream

Ingredients:

For the Stuffed Bell Peppers:

• 4 large bell peppers (any color)

• 1 cup quinoa, rinsed

• 2 cups vegetable broth

• 1 tablespoon olive oil

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 can (15 oz) black beans, drained and rinsed

• 1 can (15 oz) corn kernels, drained

• 1 can (14.5 oz) diced tomatoes

• 2 tablespoons Mayan Smoky Red seasoning

• 1/4 cup fresh cilantro, chopped

• Salt and pepper to taste

For the Avocado Lime Cream:

• 1 ripe avocado

• 1/4 cup vegan yogurt or sour cream

• Juice of 1 lime

• 1 tablespoon olive oil

• 1 teaspoon Mayan Smoky Red seasoning

• Salt to taste

Instructions:

1. Prepare the Quinoa:

• In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked and the liquid is absorbed. Fluff with a fork and set aside.

1. Prepare the Bell Peppers:

• Preheat the oven to 375°F (190°C).

• Cut the tops off the bell peppers and remove the seeds and membranes. If necessary, trim the bottoms slightly so they stand upright. Place the peppers in a baking dish.

1. Prepare the Filling:

• In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.

• Stir in the black beans, corn kernels, diced tomatoes, and 2 tablespoons of Mayan Smoky Red seasoning. Cook for about 5 minutes until heated through.

• Add the cooked quinoa to the skillet and stir to combine. Cook for an additional 2-3 minutes, allowing the flavors to meld. Stir in the chopped cilantro and season with salt and pepper to taste.

1. Stuff the Peppers:

• Spoon the quinoa and vegetable mixture into the prepared bell peppers, packing the filling tightly. Place the stuffed peppers in the baking dish.

• Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and slightly browned on top.

1. Prepare the Avocado Lime Cream:

• While the peppers are baking, prepare the avocado lime cream. In a blender or food processor, combine the avocado, vegan yogurt or sour cream, lime juice, olive oil, 1 teaspoon of Mayan Smoky Red seasoning, and a pinch of salt. Blend until smooth and creamy.

1. Serve:

• Remove the stuffed peppers from the oven and let them cool slightly. Drizzle with the avocado lime cream and garnish with additional chopped cilantro if desired.

• Serve the stuffed peppers hot, with any remaining avocado lime cream on the side.

Presentation:

• For a five-star presentation, arrange the stuffed peppers on a serving platter and garnish with lime wedges and fresh cilantro.

• Serve on beautifully arranged plates with a drizzle of avocado lime cream and a sprinkle of smoked paprika for added color.

Enjoy this flavorful and vibrant vegan dish, bursting with the smoky, spicy flavors of the Mayan Smoky Red seasoning!