Ingredients
bell peppers( red, yellow or orange) – 2

For stuffing:
broccoli – 1 and 1/2 cup, cut into small florets and blanched
corn – 1 cup, boiled or canned
black beans – 1/2 cup, cooked or canned
cuminpowder – 1 tsp
black pepper powder – 1/2 tsp
red chilli paste – 1 tsp
monteray jack cheese blend – 1+ 1/2 cup ( reserve 1/2 cup for later use)

For avocado chutney
avocados – 2
cilantro – 1/2 cup
green chillies – 2 to 4
lime/lemon juice – juice from half a lime
salt

Directions
Mix all the ingredients mentioned above for the stuffing and set aside.
Cut the bell peppers into half, deseed them and blanch them for 2 minutes
Grease a baking dish and assemble the bell peppers and the stuffing mix.Stuff the bell peppers as much as possible. Top it with more cheese and bake it at 400 deg F for about 10 – 12 minutes until the cheese has melted.
To prepare the avocado chutney- blend everything mentioned above for the chutney and your chutney is ready.

Serve the bell peppers warm along with a generous helping of the chutney!!!