INGREDIENTS
Peppers
2 cups quinoa
2½ cups salsa
1 cup corn
1 cup black beans
1 tsp each: chili powder, cumin, paprika
½ tsp garlic salt
4 large peppers, halved and gutted
Avocado Spread
1 large avocado
juice of 1 lime
hot sauce optional
½ cup fresh cilantro
lime for garnish
DIRECTIONS
Peppers: In a large bowl, mix quinoa, salsa, black beans, and spices. Fill peppers half full with mixture. Place in crockpot on high 3 hours.
Avocado Spread: Mash avocado, add lime juice, and hot sauce. Blend until smooth.
Serve spread over peppers with cilantro and lime wedges.