Pimiento latino relleno de quinoa

1. Cook the quinoa according to the package instructions and let it cool to room temperature.
2. Lightly coat the red peppers with olive oil, burn them over an open flame or char grill for 1-2 minutes per side, then cool.
3. Cut the peppers in half and remove the stem, seeds, and veins.
4. Mix the Markon Harvest Crisp Blend with sea salt and ground black pepper, and let it sit for 20 minutes.
5. Combine the cooled quinoa with avocado chunks, diced tomatoes, prepared Harvest Crisp Blend, Six Pepper Blend, dried oregano, and Italian Herb Dressing. Adjust the seasoning with salt and pepper as needed.
6. Preheat the oven to 350°F (176°C) on low heat.
7. Stuff each pepper half with the quinoa mixture, lightly spray a baking pan with pan release spray, and arrange the stuffed peppers on the pan. Bake for 20-22 minutes, or until the internal temperature reaches 160°F.
8. Remove the peppers from the oven, garnish with fresh chopped cilantro, and serve warm.

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