Mexican Stuffed Peppers

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I really wanted burritos tonight but I repurposed my burrito idea into stuffed peppers.  This recipe has lots of great veggies, lots of flavour, and it’s pretty easy.  Also if you follow my measurements you make enough for double the stuffed peppers that I did so this is a great meal to make for leftovers!

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Ingredients: 
– 1 cup uncooked quinoa
– 1 can black beans
– 1 can diced tomatoes, drained (or fresh tomatoes if you plan ahead) 
– 1 bunch cilantro, diced
– 2 medium onions, diced
– lots of spinach (chopped) 
– juice of 2 limes
– 1 tbsp each of cumin, paprika, and chipotle powder
– 1-2 tsp cayenne pepper
– 6 peppers, de seeded and halved (I used 3 but will use the leftover stuffing for quesadillas tomorrow)
– 2-3 avocados, sliced

Cook the quinoa
In a separate pan, saute the onions until translucent
Once cooked, in a large bowl mix together quinoa, beans, tomatoes, chopped spinach, diced cilantro,  cooked onions, juice of limes, and spices.  
Place pepper halves in a baking pan, fill with quinoa mixture and top with avocado slices.  Drizzle olive oil on top and bake at 350F for about 30-45 minutes (or until the peppers begin to feel soft)

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