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Spanish Stuffed Bell Peppers

Tender bell peppers stuffed with smoky quinoa, black beans, corn, and salsa.

Ingredients

• Bell Peppers
• 1cup quinoa or rice
• 2cups vegetable stock
• 4large red, yellow, or orange bell peppers (halved, seeds removed)
• ½cup salsa (plus more for serving)
• 2tsp cumin powder
• 1½tsp chili powder
• 1½tsp garlic powder
• 115-ounce can black beans (drained)
• 1cup whole kernel corn (drained)
• 1ripe avocado (sliced)

Instructions

1. Add quinoa and vegetable stock to a saucepan and bring to a boil over high heat. Once boiling, reduce heat, cover, and simmer until all liquid is absorbed and quinoa is fluffy - about 20 minutes.
2. Preheat oven to 375 degrees F and lightly grease a 9x13 baking dish or rimmed baking sheet.
3. Brush halved peppers with oil
4. Add cooked quinoa to a large mixing bowl and add remaining ingredients - salsa through corn. Mix to thoroughly combine then taste and adjust seasonings accordingly, adding salt, pepper, or more spices as desired.
5. Generously stuff halved peppers with quinoa mixture until all peppers are full, then cover the dish with foil.
6. Bake for 30 minutes covered. Then remove foil, increase heat to 400 degrees F and bake for another 15-20 minutes, or until peppers are soft and slightly golden brown. For softer peppers, bake 5-10 minutes more.
7. Serve with desired toppings (listed above) or as is.