For the Quinoa:
In a medium pot, combine quinoa and chicken stock. Bring to a boil.
Once boiling, cover pot with a lid and reduce heat to low.
Cook for 15-20 minutes, until quinoa is fluffy and has absorbed chicken stock. Remove from heat, fluff quinoa with a fork and set aside.
For the Beef Mixture:
In a large skillet, heat oil over medium. Add diced onions and cook for 5 minutes or so, until onion is translucent.
Add garlic and cook for an additional minute, stirring to ensure garlic does not burn.
Add beef to the skillet and cook 8-10 minutes, until beef is cooked through, stirring occasionally.
Add spices and stir to combine.
Turn off heat. Add beans, salsa, corn, and quinoa and mix until combined.
For the Peppers:
Preheat oven to 350F.
Lay out bell pepper halves in a casserole dish.
Spoon beef quinoa mixture equally into the bell peppers. Cover casserole dish with foil.
Bake at 350F for 30 minutes. Remove foil and bake for an additional 15 minutes, until the peppers are soft and the topping is lightly browned.
Top with avocados to serve.
Calories: 270kcal | Carbohydrates: 29g | Protein: 12g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 20mg | Sodium: 602mg | Potassium: 708mg | Fiber: 9g | Sugar: 5g | Vitamin A: 2240IU | Vitamin C: 81.8mg | Calcium: 43mg | Iron: 2.8mg