Place quinoa into 2 cups of water and let boil on medium high heat (at 7/8 on the stove) for 8 minutes. After 8 minutes cover on low heat and let the quinoa steam for 6 minutes. Dice the onion and garlic, do not add to the mixture at this time.
While the quinoa is cooking cut the bell peppers in half. Remove stem, white center, and seeds. Place 1 tbsp avocado oil or nonstick spray in a pan on medium heat (level 5). Place bell peppers in the pan. Cook on one side for 1 minute then flip and cook for another minute. Cover the pan for 3 minutes. Then flip and cover for 3 minutes. Then turn off and leave covered.
Take quinoa off the heat. Add diced onion, diced garlic and sea salt. Mix together well. Cover and let the mixture sit.
Place 4 gardein black bean corn patties into a nonstick pan. (Or use nonstick spray or 1 tbsp oil to prevent sticking) Let the patties cook on each side for about 3 minutes until no longer frozen.
Use the spatula to start breaking the patties into small pieces. As you would do with ground beef. Turn off the heat and let sit.
Uncover the bell peppers and fill the bell peppers halfway with the quinoa mixture. Then fill the other half with the bean mixture.
Cover each filled bell pepper with the provolone cheese.
Place in the oven and broil for 5-6 minutes. (If slightly charred black or brown that is okay)
Optional: Place sour cream and salsa on top of the bell pepper and serve with Spinach.