Latest update: August 7th, 2013
Wash and clean the peppers and cut in half, lengthwise from top to bottom.
Place peppers in a lightly greased baking dish. Scoop quinoa mixture into each pepper half. Top with tomato sauce and cheese. Place in oven and bake on 375° covered for about 20-30 minutes then cook uncovered for an additional 5 minutes or until cheese is bubbly.
*Tips&Tricks: If you love your dairy grub, you can top these with shredded cheese! Just place on top before baking. These would also taste great with some feta or goat cheese crumbled into the quinoa mixture before stuffing the peppers.
About the Author: When Nina Safar is not updating recipes on Kosher in the Kitch, she enjoys playing hostess. Never having too much time in the kitchen, she likes recipes that taste great and are easy to make. Kosher in the Kitch features recipes from experienced foodies as well as experimenting cooks. You don’t have to be a chef to cook a good meal! For more great menu ideas and tasty recipes, check out www.kosherinthekitch.com for your next favorite dish. Share your get-fit tips, weight loss battles, and stay-in-shape recipes by emailing firstname.lastname@example.org and visiting the Kosher in the Kitch fan page on Facebook.
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