Mexican Stuffed Peppers

I adapted this recipe from a co-worker!

1 cup Quinoa - rinsed
1 can Rotel
1/2 tsp cumin
1 1/2 cups veggie stock

Add everything to the rice cooker, stir and cook until one cycle. Turn it back on if all the liquid isn't absorbed.

2 1/2 cups beans(I used Great Northern - cooked myself, but canned will work)
1 tsp dried cilantro (fresh is better)
1 cup Salsa
2 tsp Taco Seasoning (heaping)
S&P

Add everything to a food processor and blend until almost smooth.

Cut 4 peppers (I used poblano and red peppers) in half long ways. De-seed and remove membranes. Bake on 400 for 15 minutes in a shallow baking dish, sprayed with cooking spray.

Remove from the oven and add 1 layer of beans and 1 layer of quinoa mixture. Add avocado slices to the top (optional) and bake for 20 minutes covered. Serve with lime wedges and top with cheese if you like. Share & Enjoy!!