This meal kit includes these ingredients.

• White Quinoa
• Bell peppers
• Corn kernels
• Avocado
• Cilantro, chopped
• Red onions, diced
• Black beans, can
• Red salsa
• Fresh lime juice
• Hot sauce
• Spice Mix (cumin, garlic, chili powder, salt, pepper)
• Grapeseed Oil
• Vegetable paste

1
Rinse the quinoa in a fine-mesh strainer under cold water for 2 minutes.
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2
Add quinoa, vegetable stock, and 2 cups of water to a saucepan and bring to a boil over high heat. Once boiling,reduce heat, cover, and simmer until all liquid is absorbed and quinoa is fluffy - about 20 minutes.
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3
Preheat oven to 375 degrees and lightly grease a 9" x 13" baking dish or rimmed baking sheet.
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4
Slice the bell peppers horizontally about 1-2 inches from the top and trim the inside.
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5
Add cooked quinoa to a large mixing bowl and half of the salsa, spice mix, black beans (drained from can and rinsed), & corn. Mix thoroughly.
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6
Brush the outside of the peppers with grape seed oil.
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7
Generously stuff each pepper with quinoa mixture until full.
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8
Place peppers in a baking dish or sheet and cover with foil.
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9
Bake for 30 minutes covered, then remove foil, increase heat to 400 degrees, and bake for another 15-20 minutes, or until peppers are soft and slightly golden brown. For softer peppers, bake 5-10 minutes more.
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10
Serve with desired toppings (sliced avocado, lime juice, hot sauce, cilantro, red onions, salsa) or as is.
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Peppers taste best when fresh. Keep leftovers covered in the refrigerator for 2-3 days. Reheat in a 350 degree oven until warmed through - about 20 minutes.
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