| 20 | 200 | 508 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 3 h 10 min | 4 |
| 2 cup | Quinoa, cooked |
| 2 1/2 cup | Salsa, ready-to-serve |
| 1 cup | Frozen yellow corn kernels (thawed) |
| 1 can (15oz) | Black beans, canned |
| 2 tsp | Cumin |
| 1 tsp | Ancho chili powder |
| 1/2 tsp | Paprika, smoked |
| 1/2 tsp | Garlic salt |
| 1/4 tsp | Salt |
| 1 medium pepper(s) | Green bell pepper (tops, seeds, and veins removed, and cut in half) |
| 1 medium pepper(s) | Red bell pepper (tops, seeds, and veins removed, and cut in half) |
| 1 medium pepper(s) | Yellow bell pepper (tops, seeds, and veins removed, and cut in half) |
| 1 medium pepper(s) | Orange bell pepper (tops, seeds, and veins removed, and cut in half) |
| 2 avocado(s) | Avocado |
| 1 fruit | Lime (juiced) |
| 1/4 tsp | Salt |
| 1/2 tsp | Hot sauce (optional) |
| 2 tbsp | Water |
| 1/2 cup | Cilantro (coriander) (chopped) |
| 4 slice | Lime (for garnish) |
In a large bowl, mix together the first 9 ingredients well.
Fill each pepper half with the quinoa mixture.
Place each pepper half in the slow cooker and cook on high for three hours.
While the peppers are cooking, prepare the avocado topping. Mash the avocado well in a bowl. Add the lime juice, hot sauce, and salt and whisk until very smooth. Add enough water to thin it to your preference (start with a teaspoon or so).
Serve the peppers with avocado sauce, chopped cilantro, and lime wedges.
| Fruit | 0.4 |
| Grain | 1.4 |
| Meat Alternative | 0.6 |
| Vegetables | 5.4 |
