3 yellow bell peppers
1 can of black beans
2 cups of cooked quinoa
1 cup of pico de gallo
1 container of Heidi Ho Organics Chia Cheeze (you can make it without as well)
Set the oven to 375 degrees. If you don't have any quinoa ready, then heat a pot of water until it boils. Pour in a cup and a half of quinoa to the hot water and bring the heat down to simmering. Cook until the quinoa is fluffy and ready. Once the quinoa is done drain and pour into a bowl. Add in the black beans, pico de gallo, and chia cheeze. Mix until well combined.
Cut out the centers of the bell peppers and cut them in half. Make sure to clean out the peppers completely. Spray the backs of the peppers with olive oil or another vegetable oil. Place the peppers on an aluminum foil lined baking sheet. Spoon the quinoa mixture into the peppers until they are completely full.
Cover the peppers with foil and cook in the oven for 30 minutes. Uncover the peppers and cook for an additional 10 minutes. Then pull them out and let them rest for another 10 minutes. While the peppers are resting cut up an avocado into slices. Serve the peppers with slices on top.