Mexican Quinoa Stuffed Peppers | EATS Park City

Ingredients

• 1 cup quinoa or rice
• 2 cups vegetable stock (sub water, but it will be less flavorful)
• 4 large red, yellow, or orange bell peppers (halved, seeds removed)
• 1/2 cup salsa (plus more for serving)
• 1 Tbsp nutritional yeast (optional)
• 2 tsp cumin powder
• 1 1/2 tsp chili powder
• 1 1/2 tsp garlic powder
• 1 15-ounce can black beans (drained)
• 1 cup whole kernel corn (drained)
• 1 ripe avocado (sliced)
• Fresh lime juice
• Hot sauce
• Cilantro (chopped)
• Diced red onion
• Salsa