Mexican Quinoa Stuffed Peppers


4 large bell peppers
3/4 cup dry quinoa
1 ½ cups chicken broth
1 can (15 oz.) black beans
1 cup corn, frozen
2 green onions
2/3 cup salsa verde
1 can (5 oz.) green chiles
1 cups pepper jack cheese
1 1/2 tsp. cumin
1 tsp. smoked paprika
1 tsp. chili powder
Salt to taste

1 Roma tomato, diced
¼ cup cilantro
1 avocado, sliced
1 cup pepper jack cheese


1) Preheat oven to 350 degrees.
2) Cook quinoa according to package directions with 1 1/2 cups chicken broth. Meanwhile, halve bell peppers and remove stems, seeds and ribs.
3) Rinse and drain black beans, thaw corn, and slice green onions.
4) In a large mixing bowl, add cooked quinoa and all other ingredients except bell peppers. Stir to combine. Taste and add salt if needed.
5) In a lightly sprayed 9x13" baking dish, place pepper halves, and generously stuff them with the quinoa filling. Lightly press down to compact.
6) Cover with tin foil and bake for 35-40 minutes. Remove foil, and bake 10 minutes more.
7) Add toppings as desired.