Mexican stuffed peppers

Ingredients

• 1 cup cooked quinoa
• 2 cups vegetable broth or water
• 4 bell peppers, with seeds removed and cut in half lengthwise
• ½ cup pelati, seasoned as desired + for decoration
• 1 tbsp nutritional yeast, as desired
• 2 tsp cumin
• salt and black pepper to taste
• 1 ½ tsp red chili pepper flakes
• 1 ½ tsp garlic powder
• 400 g black beans, cooked and strained
• 1 cup corn, cooked and strained
• 2 tbsp olive oil
• 1 avocado, sliced
• lime juice
• 3 tbsp parsley leaves, finely chopped
• 2 tbsp red onion, finely chopped
• salsa sauce