Step 1

Preheat oven to 375 degrees F.

Step 2

Quinoa: In a medium size pan, add water/broth, quinoa, chili powder, cumin and salt, bring to a boil, cover, reduce heat to low and simmer for 15 minutes. Remove from heat, let cool about 5 – 7 minutes. Add in corn, black beans and pico de gallo, mix to combine. Add extra pico de gallo as you like, I used about 1 1/2 cups. Taste for seasoning adding salt or other spices to your liking. If you have an instant pot, this Instant Pot Quinoa is foolproof!

Step 3

Prep: Slice bell peppers in half and remove seeds.

Step 4

Assemble: Place peppers on a baking sheet lined with parchment paper or a silpat. Fill each half with quinoa. Place sheet in oven on middle rack and bake for 20 minutes, or until peppers are just al dente and nearly soft.

Step 5

Serve with sliced avocado and a sprinkle of chopped cilantro. Would be great with a drizzle of this Sriracha Cashew Cheese Sauce or Cilantro-Lime ‘Sour Cream’ over top too!

Step 6

Serves 6 – 1 bell pepper per person