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!