3 large bell peppers, tops, seeds, and veins removed, and cut in half
1 large avocado
Juice from 1 lime
1/2 tsp smoked paprika
1/2 tsp garlic salt
1/4 tsp salt
2 cups cooked quinoa
2 cups salsa
1 cup corn kernels
1 can black beans, drained and rinsed
2 tsp cumin
1 tsp ancho chili powder
1/4 tsp salt
1/2 cup chopped cilantro
Lime wedges


1. In a large bowl, mix together the first 9 ingredients well. Fill each pepper half with the quinoa mixture.

2. 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.

3. Add the lime juice, hot sauce, and salt and whisk until very smooth.

4. Add enough water to thin it to your preference (start with a teaspoon or so).

5. Serve the peppers with avocado sauce, chopped cilantro, and lime wedges. Enjoy!