3 yellow bell peppers, seeded and halved
Daiya pepper jack shreds
1 can pinto beans, drained
2 Tbsp nutritional yeast
1 tsp lime juice
1/2 cup quinoa
1 cup water
1/2 veg bouillon cube
1/4 tsp each garlic powder, onion powder, chili powder, chipotle powder and cumin
Combine in a saucepan. Bring to a boil, then cook, covered, for 20 minutes or until the quinoa has absorbed all the liquid.
1/2 package veggie chorizo (I used Upton Naturals)
1 small onion, minced
1 Tbsp olive oil
Heat the olive in a skillet. Pan-fry the chorizo and onions for 5-7 minutes, or until slightly crispy and charred on the bottom.
Mix the cooked chorizo and quinoa with the beans. Mash the beans lightly. Add the nutritional yeast and lime juice. Taste and adjust seasonings. Stuff the pepper halves with the quinoa mixture. Bake at 400 degrees for 40 minutes.
Turn the heat up to 450. Sprinkle the Daiya shreds on top and cook for another 5 minutes, or until they're all melty.
