Spicy Stuffed Mexican Peppers | Pacific Foods® Recipes

Ingredients

• 1 cup <strong>uncooked</strong> quinoa, rinsed
• 1 cup Pacific Foods&#174; Organic Vegetable Broth
• 1 can (10.5 ounces) Pacific Foods&#174; Organic Cream of Mushroom Condensed Soup
• 1 can (about 15 ounces) black beans, drained and rinsed
• 1 can (about 16 ounces) diced fire roasted tomatoes
• 1 can (about 16 ounces) whole kernel corn, drained and rinsed
• 1 jalape&#241;o pepper, seeded and diced
• 1/2 red onion, diced
• 1 tablespoon garlic powder
• 1 teaspoon cayenne pepper
• 1 teaspoon cumin&#160;powder
• 1 teaspoon chili powder
• 1/2 teaspoon sea salt
• 1/2 teaspoon black pepper
• 4 assorted bell peppers (green, red, yellow), cut lengthwise in half and seeded
• 1/2 cup chopped cilantro, to serve
• 1 avocado, pitted, peeled and sliced, to serve
• 1/4 cup crumbled cotija cheese, to serve
• 1 lime, cut into quarters, to serve