Steps:
- (1.) Bring a large pot of salted water to a boil, drop peppers in and boil for 2-3 minutes. (2.) Remove from water with tongs and place upside-down onto a paper towel to dry. (3.) Next combine quinoa and water (or chicken broth) in a medium sized sauce pan and bring to a boil. Reduce heat to low and cover with a lid for approximately 15 minutes or until all of the liquid has been absorbed by the quinoa. (4.) Stir in lime zest, lime juice, and chopped cilantro if all other ingredients are ready to go. If not, remove from heat and keep covered until other ingredients are ready before adding zest and cilantro. (5.) In a medium skillet, heat olive oil over medium heat. When hot, add onion, jalapeño, and minced garlic. (6.) Sauté for 2-3 minutes or until onion becomes translucent. Season with salt and pepper. (7.) In a large bowl, stir together onion and pepper mixture, rinsed black beans, corn, and taco seasoning. (8.) Add cilantro and lime quinoa and stir until all ingredients are mixed. Preheat oven to 350 degrees F and fill a deep baking dish with just enough water to cover the bottom. Spoon mixture into peppers and place in prepared baking dish. Bake for 25 minutes. If youâre making without cheese, top with avocado slices and serve. If making with cheese, switch oven to broil setting, top peppers with cheese and place in the oven. Bake for 2-3 minutes or until cheese is melted and bubbly. Use tongs to remove peppers from baking dish and plate. Serve with a side of salsa or sour cream.
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