Spicy Stuffed Mexican Peppers

Ingredients:

1 cup quinoa rinsed

1 cup Pacific Foods Organic Vegetable Broth

1 carton Pacific Foods Organic Cream of Mushroom Condensed Soup

1 (16 ounce) can black beans drained and rinsed

1 (16 ounce) can fire roasted diced tomatoes

1 (16 ounce) can sweet corn drained and rinsed

1 jalapeno seeded and diced

1/2 red onion diced

1 tbsp garlic powder

1 tsp cayenne pepper

1 tsp cumin powder

1 tsp chili powder

1/2 tsp sea salt

1/2 tsp black pepper

3-4 bell peppers halved and seeded

1/2 cup cilantro chopped, to serve

1 avocado sliced, to serve

1/4 cup cotija cheese to serve

1 lime cut into quarters, to serve

Instructions:

Preheat oven to 400 degrees Fahrenheit.
Prepare quinoa. Rinse quinoa in a fine mesh strainer. Add quinoa to a medium saucepan along with Organic Vegetable Broth and Organic Cream of Mushroom Condensed Soup. Stir well to combine. Bring mixture to a boil, reduce heat to a low-simmer, and cook for 15 minutes.
Add quinoa mixture to a large bowl. Stir in beans, diced tomatoes, sweet corn, jalapeno, red onion, spices, sea salt, and pepper. Stir well to combine.
Slice peppers in half lengthwise. Remove stem and seeds.
Place peppers in a deep baking dish or on a parchment paper-lined baking tray. Spoon ½ cup quinoa mixture into halved bell peppers.
Bake peppers for 20 minutes. Carefully remove from the oven.
Garnish peppers with cilantro, avocado, and cotija cheese. Top with a squeeze of lime and enjoy!