Stuffed Peppers

Light and filling, with lots of flavor.

Ingredients

Preparing the Dish

Combined quinoa with vegetable stock in a medium pan on the stove and bring to a boil. Reduce heat and simmer for 20 minutes, or until light and fluffy and liquid is absorbed.
Preheat oven to 375*F.
Grease a 9×13 pan or cover a cookie sheet with foil.
Combine all ingredients together in a large bowl and mix thoroughly.
Wash, slice in half, and throw away seeds of the peppers.
Place in the pan hollow side up.
Fill the peppers until overflowing with the Quinoa mixture.
Cover the pan with foil and bake for 30 minutes.
Increase heat of the oven to 400*F, and remove the foil. Bake another 15-20 minutes, or until the peppers are soft with a slight golden brown around the edges.
Serve with your favorite toppings: sour cream, avocado, shredded cheese, Queso, more salsa…

Use any color pepper you desire, we usually use all four colors as to bring variety to the dish.