I am obsessed with quinoa, I am always looking for ways to use it creatively. Belonging to a local CSA and with my small garden there is no shortage of vegetables in my house. This recipe came to me while trying to figure out what to do with some left over quinoa I had in the fridge (I usually make a big batch of quinoa weekly and freeze). This is a healthy way to get the flavors of Mexican food but not the guilt. Feel free to change it up as you can add chicken, pork..etc. I also like to serve over arugula.
Slice the tops of bell peppers off and remove seeds and membrane. You can discard the tops or dice up and add to quinoa mixture. Set aside hallowed out peppers.
Mix ingredients 2-9 in bowl and combine well.
Stuff peppers with quinoa mixture
Stand peppers in oven safe dish and add about an inch or two of water in bottom of dish
Cover with foil and cook for 60 min @ 350 degrees
While peppers are cooking prepare the yogurts topping. Combine yogurt, juice from 1/2 lime and hot sauce in bowl and whisk together. Set aside.
After cooking for 60 minutes, remove foil and top with cheese and broil in oven until cheese is melted and browned.
Remove peppers, and top with yogurt sauce and scallions. Serve lime wedge and enjoy!!
