Preheat the oven to 375 degrees. Lightly grease a baking tray.

In a medium size pot, bring the water (or vegetable stock and water combo) to a boil. Add a pinch of salt and a drop of olive oil and the quinoa to the pot. Reduce the heat to low, then cover and simmer for 15 minutes or until all the water is absorbed. Leave the pot covered for 5 minutes before removing the lid. Fluff the quinoa with a fork and let it stand for a few minutes.

While the quinoa is cooling, heat the olive oil in a large pan over medium-high heat. Sauté the onion and carrots for 3-4 minutes until the onion begins to soften. Mix in the cumin, chili powder, and salt. Once the quinoa is slightly cooled, add the quinoa, drained black beans, and salsa to the vegetables. Stir until all the ingredients are well-combined. Add the quinoa-vegetable mixture into the stuffed peppers and place on the prepared baking tray. Bake the stuffed peppers in the oven for approximately 18-20 minutes. Top with avocado, cilantro, additional salsa, and salt & pepper to taste.

NOTE: For a quick midweek meal, prepare all the ingredients in advance without baking the peppers. Store the stuffed peppers in the refrigerator for up to 2 days before baking.