Spicy Veggie Stuffed Peppers with Avocado "Sour Cream"

This recipe is a slight modification of vegetarian times Quinoa-Stuffed Peppers, I just kicked it up a little: http://www.vegetariantimes.com/recipe/quinoa-stuffed-peppers-2/   And instead of  topping them with cheese, I made a vegan avocado sour cream that would be good as a party dip too.
I try to make stuffed peppers once a year-in the fall when there's lots of peppers available at the farmer's market for a good price, otherwise, they just don't seem to be very economical.  The stuffing in this recipe is is a great combination of veggies and quiona and I'd make it any time of year to eat without stuffing it in peppers.  It definitely has a kick to it with my spicy pepper additions, so if you aren't a fan of spicy food, you can cut out the jalapeno pepper, and use less of the chipolte in adobo too, but be sure to keep some since the chipolte in adobo gives it a smoky flavor.

Veggie Stuffed Peppers 
1/2 cup quinoa
1 cup vegetable broth
1 chipolte in adobo sauce, chopped finely
(Tip: when you buy a can of chipoltes in adobo, you can freeze them individually and then take them out when you need them)

4 bell peppers, I like red the best
1 t oil
1 large clove of garlic
1/2 cup finely chopped red pepper (use half of one of the 4 peppers so you will stuff 7 halves)
1/2 cup finely chopped red onion
1/2 cup finely chopped carrot
1/2 jalapeno pepper, seeds removed, finely chopped (optional)
3/4 cup packed, shredded kale
3/4 cup chopped tomato
1/2 cup black beans
3/4 cup sweet corn
1/2 t cumin
salt and pepper

Rinse and drain the quinoa.  Add it to a medium pan with the cup of veggie broth and the chipolte pepper.  Bring to a boil and cook for 15-20 minutes or until liquid is absorbed.  Heat your oven to 375 degrees.

While the quiona is cooking, add the oil to a large pan, along with the garlic, red pepper, red onion, carrot, and jalapeno if using.  Saute for 5-7 minutes until veggies are slightly soft.

Add the tomato, black beans, corn, kale, and cumin and heat through for about 2 minutes, then remove from heat.  When the quiona is done, add it to the pan with the veggies.  Season to taste with salt and pepper.

Cut the peppers in half and remove the seeds as much as possible.  You should have 7 halves to stuff.  Lightly oil the bottom of a 9X13 inch pan so the peppers don't stick.  Place the peppers in the pan, cut side up and spoon some of the veggie/quiona mixture in to each one.

Cover with foil and bake in a 375 degree oven for 30 minutes.

Avocado "Sour Cream"
1/2 cup raw cashews soaked for an hour
1/2 cup water
2 avocados, cut in half, seeds removed, and avocado scooped out
2 T lime juice
1/2 t cider vinegar
1/2 t garlic salt
salt to taste

In a Vitamix or high speed blender, blend the water and cashews until smooth.  Add the scooped out avocado, lime juice, cider vinegar, and garlic salt and blend until mixed.  Add salt to taste.