I get in these moods sometimes to have my food all packaged neatly like my muffin tin lasagna. I decided to try making stuffed peppers after my friend made some for dinner once, but I wanted it a little lighter so decided to add quinoa to lighten a filling a bit.

You will need:
1 cup quinoa
1 3/4 cup water
1 tbsp chicken bouillion
1 tsp taco seasoning
1lb ground beef
1/2 diced small onion
1 cup shredded cheese
1 tsp oil
4 bell peppers

Preparing the ground beef quinoa filling:  Bring water, chicken bouillon, and quinoa to a boil. Then simmer (see quinoa recipe for more details).

In a separate pan. Using a little oil, brown the diced onion, ground beef, and mix in taco seasoning. Mix the quinoa and meat mixture together.

Prep the bell peppers by cutting the tops and blanching them for 3-5 minutes.

Let ingredients and peppers cool so that you can easily assemble the peppers. Preheat oven to 350º

Stuff the peppers with quinoa mixture layering with shredded cheese of choice.

Bake covered at 350º for 20 minutes. Serves 2. If you’d like a top layer of golden cheese then leave uncovered and continue baking for a couple minutes.