Stuffed Bell Peppers

• Toby’s Jalapeño Dip & Spread, for topping
• 4 bell peppers
  we used red and yellow
• 2 cups quinoa, cooked
• 1 1/2 cups black beans
• 1 cup corn
• 1 cup mushrooms, chopped
• 1/4 cup red onion, chopped
• 1 tsp. chili powder
• 1 tsp. garlic powder
• 1/2 cup salsa of choice
• 1 tbsp. Toby’s Seasoning Mix
• Suggested garnishes:
  avocado
  cilantro
  squeeze of lime

Gather all ingredients. Heat oven to 375 degrees F. Slice bell peppers in half, remove seeds.

In a bowl, combine the quinoa, beans, corn, mushrooms, onion, and spices. Stuff the bell peppers with mixture and add to a baking dish. Cover and bake for ~25 minutes.

Remove from oven and add a dollop of Toby’s Jalapeño Dip to each pepper (optional to brown for another 10 minutes without cover).

To serve, garnish with sliced avocado, cilantro, and a squeeze of lime. Enjoy!