Mexican Stuffed Peppers

Ingredients

4 large bell peppers

• ¾ cup dry quinoa or ½ cup rice 

• 1 can black beans
  2 green onions

• ½ cup green salsa

• 2 Tbsp. nutritional yeast

• 1 1/2 tsp. cumin

• 1 tsp. smoked paprika

• 1 tsp. chili powder

• Toppings of choice: homemade guacamole and hot sauce 

 Directions

1. Cook quinoa according to directions

2. Meanwhile, cut peppers in ½ and remove stems, and seeds 

3. Rinse and drain black beans, and dice onions.

4. In a large mixing bowl, add cooked quinoa and all other ingredients except bell peppers. Stir to combine, and adjust taste if necessary
   Preheat oven to 350.

5. In a lightly sprayed 9x13" baking dish, place peppers, and generously stuff them with the quinoa filling. Lightly press down to compact and fill all the crevices.

6. Cover with tin foil and bake for 35-40 minutes. Remove foil, and bake 10 minutes more.

7. Serve with any desired toppings.