This recipe is from my favorite cookbook--Moosewood, a MUST have for vegetarians! There are over 10 different books. Start with any one of them...they're all awesome!
1 cup raw quinoa
6 medium bell peppers (it doesn't call for red, but that's what i always use, and LOVE)
3 tbsp olive oil ( i used about 1 tsp tonight with my EVOO spritzer, it was more than enough)
1 cup chopped onions
3 garlic cloves, minced
1 1/2 tsp ground cumin
1 1/2 tsp ground coriander
1/2 tsp red pepper flakes
1/2 tsp salt, or to taste
1 cup diced carrots
3/4 cup celery
1 cup diced zucchini
1 1/2 cups fresh or frozen corn
1 1/2 –2 cups grated cheddar cheese
Preheat oven to 400. Lightly oil a baking pan. Place the quinoa in a fine mesh sieve and rinse well under running water. In a covered pot, bring the quinoa and 2 cups of water to a boil. Lower the heat and simmer for about 15 minutes, until the quinoa is soft and the water is absorbed.
While the quinoa cooks, cut the bell peppers in half lengthwise and, leaving the stems on, seed them. Brush the bell pepper shells with about 2 tbsp of oil, inside and out. Place them cut side down on the prepared baking pan and roast for 15-20 minutes, until softened and slightly browned, but not collapsed. When the peppers are roasted, reduce the oven temperature to 350.
Meanwhile, in a skillet, warm the remaining tbsp of oil and saute the onions and garlic on medium heat for about 5 minutes, until the onions have softened. Stir in the cumin, coriander, red pepper flakes, salt, carrots, celery, zucchini and corn. Cover the pan and cook for about 10 minutes, until the vegetables are very tender.
Combine the sauteed vegetables and the cooked quinoa and add salt to taste. Turn over the roasted pepper shells and spoon filling into each half. Sprinkle each bell pepper half with some of the grated cheese and bake for 10-15 minutes, until cheese is melted.