First, preheat oven to 425F.

Prepare two 9x13 baking pans and lightly grease with olive oil. Cut each bell pepper in half and arrange, cut-side up, in a single layer. Set aside for now.

Cook quinoa according to package directions, adding the vegetable bouillon to the cooking water.

In a medium pot, heat the olive oil over medium-high heat. Add in the celery, carrots, onion, garlic, and jalapeño, and cook until fragrant and slightly softened.

Add in the mushrooms and quinoa, and saute for a few minutes. Lower heat to medium-low, and allow veggies to cook until soft.

Add in the beans and all the spices, and mix to combine.

When the quinoa is ready, add it to the veggie mixture. Pour in half of the enchilada sauce, and mix well.

Divide filling among the 12 pepper halves, drizzle with the remaining enchilada sauce, and top each with a slice of cheese.

Pour about ½ inch of water in the bottom of the pans, wrap tightly with foil, and bake for about 30 minutes.

Then, remove foil (BE CAREFUL because there can be hot steam!), and cook for 10 more minutes, until cheese is melted and golden brown.

Serve immediately with avocado and sour cream!