Ingredients
1 1/2 cups quinoa
1 cup salsa (Chi-Chis hot is my preferred)
3 cups vegetable broth
4 large bell peppers of various colors
Good olive oil
Ground salt
Ground black pepper
1 pound crumbles (I use Morningstar)
1/2 a large sweet onion - Diced
2 cloves of garlic - Minced
1/2 teaspoon ground salt
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
Grated sharp cheddar cheese
Instructions
- Combine the Quinoa, Salsa and Vegetable broth in a pot
- Stir once to mix
- Cover and heat on high until boiling (about 5 minutes)
- Once boiling, stir briefly once again to mix, then immediately turn burner to low and continue cooking, covered for 15 minutes
- While Quinoa is cooking, slice all peppers in half and remove stems and seeds
- Place peppers onto baking tray with skin side up (cover tray with tinfoil to make cleanup easy)
- Drizzle olive oil onto each pepper
- Sprinkle each pepper with ground salt and ground black pepper
- Place peppers into oven about 1 foot below broiler and broil on high for approximately 15 minutes (Skin of most peppers should burn black on top)
- While Peppers are broiling and Quinoa is cooking, heat a tablespoon of olive oil in a sauté pan and sauté onion and garlic until translucent
- Add crumbles and cook until crumbles are heated through and starting to dry
- Sprinkle with salt, cumin and coriander and stir well
- When peppers are done cooking, remove from baking tray and drain any standing water and olive oil from tray/tinfoil
- Heat oven to 350 degrees
- Place peppers back on tray with insides up
- Fill each pepper up to edges with Quinoa
- Put a heaping scoop of crumbles on top of each pepper
- Put 1 to 1 1/2 tablespoons of grated sharp cheddar cheese on top of each pepper
- Place in oven until cheese melts and begins to brown (about 25 minutes)