Lemon‑Garlic Shrimp & Quinoa Stuffed Bell Peppers – 30‑Minute Power Meal

Bursting with citrus, garlic, and a touch of heat, these stuffed bell peppers pack a lean‑protein punch in just one pot. The avocado crema brings silky richness, while the quinoa provides fiber and bulk. Serve hot for a weekend family feast or quick weekday dinner.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 4 medium bell peppers (any color), 1 lb large shrimp, peeled and deveined, 1 cup quinoa (uncooked), 2 cups low‑sodium vegetable broth, 1 cup cherry tomatoes, halved, 1 cup diced cucumber, 2 tbsp olive oil, 3 cloves garlic, minced, 1 tbsp lemon zest, 1 lemon, juiced, 1 tsp smoked paprika, ½ tsp red pepper flakes, ¼ cup chopped fresh parsley, 2 tbsp extra‑virgin olive oil, salt & pepper to taste, 1 ripe avocado, ¼ cup Greek yogurt, 1 tbsp lime juice, pinch of cumin, optional cilantro for garnish

Instructions

1. 1. Preheat oven to 375°F (190°C). Slice tops off peppers, remove seeds, set aside. 2. In a skillet, heat 1 tbsp olive oil over medium heat. Sauté garlic until fragrant, about 30 sec. Add shrimp, season with smoked paprika, red pepper flakes, salt and pepper; cook until pink, ~2 min per side. Remove shrimp and set aside. 3. In the same skillet, add quinoa, stir to toast, then pour in vegetable broth. Bring to a boil, reduce heat, cover, and simmer ~15 min until liquid is absorbed. 4. Fluff quinoa, stir in lemon zest, lemon juice, parsley, and sautéed shrimp. Mix in cherry tomatoes and cucumber. 5. Stuff each pepper with the quinoa–shrimp mixture, pressing gently to fill. Place stuffed peppers in a baking dish. 6. In a small bowl, whisk together 2 tbsp olive oil, Greek yogurt, lime juice, cumin, salt, and pepper to create avocado crema. 7. Drizzle a little of the crema over each pepper, then bake for 12–15 min until peppers are tender. 8. Remove from oven, garnish with cilantro and a final squeeze of lime. Serve hot.

Chef's Note

For a smoky twist, add a half‑teaspoon of chipotle powder into the quinoa mixture. Finish with a drizzle of truffle oil for extra luxury.

Make-Ahead Tips

You can assemble the peppers up to 1 hour ahead; just cover and refrigerate. Bake straight from the fridge for a quick drop‑in dinner.

Substitutions

Tofu or grilled chicken can replace shrimp. Swap quinoa for bulgur, barley, or brown rice. Use coconut‑milk yogurt as a dairy‑free avocado crema.