For The Black Bean Quinoa Filling: For The Peppers & Topping For The Vegan Ranch Dressing:

1. Rinse quinoa and place in a small pot with broth, cover, and simmer for about 12-15 minutes, until just tender. Drain any leftover broth.
2. While quinoa is cooking, combine black beans, corn, green onions, tomato, jalapeno, garlic, chopped cilantro, salsa, and chili powder in a medium mixing bowl. Add cooked quinoa, and mix well.
3. Preheat oven to 180C.
4. Prepare bell peppers by slicing them in half vertically to create two shells per pepper. Fill each pepper half with one-eighth of the filling (about 1/2 cup each).
5. Place stuffed bell peppers in a 9 x 13 inch pan filled with 0.5-inch water. Place uncovered in the oven and bake for about 30 minutes, until peppers are just tender, but still firm.
6. While peppers are baking, make Vegan Ranch Dressing: Mix all Vegan Ranch ingredients in a small bowl until smooth.
7. Remove peppers from oven and top each stuffed pepper with 1 slice avocado, 2 tablespoons vegan ranch dressing, and 1 teaspoon of fresh cilantro. Serve immediately.