Mexican Inspired Peppers

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

  • 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)