Prep time: 15 minutes
Cook time: < 30 minutes
3 bell peppers, seeded and cut in halves.
1/2 cup dry quinoa and 1 cup water for cooking
1/4 very large onion or 1/2 a small/regular onion, chopped
1 cup + 1 handful grated cheddar or Monterey Jack
roughly 1/2 cup garbanzo beans, maybe a little less
1/4 teaspoon cayenne pepper
1 dash red pepper flakes
1/2 teaspoon cumin
1/4 teaspoon Trader Joe’s South African Smoke (paprika, basil, salt)
Preheat oven to 375° F.
Cook the quinoa according to package directions. While it cooks, mix everything except the extra handful of cheese in a large bowl. Cut the peppers in halves and peel out the white parts. Arrange on a cookie sheet or casserole dish so that the open parts face up.
When the quinoa is ready, add it to the bowl and mix with a fork. Spoon the mixture into the peppers. Bake for 15 minutes or until quinoa is a light brown on top. Then sprinkle the extra cheese on top and bake for 2-5 more minutes, until the cheese is melted.