1/2-1cupshredded cheeseCheddar or Mexican blend suggested
Instructions
Mise en place. Cook quinoa. (Note that you will only need 1/3 to 1/2 cup dry to yield 1 cup cooked). At same time, brown beef. Drain.
Pre-heat oven to 375°.
Prep peppers. Cut off tops. Clean out seeds. Wash well. Place whole peppers upright in a greased glass baking dish.
Take the tops of the peppers. Discard stem section. Dice remaining pepper.
For stuffing: mix together cooked ground beef, cooked quinoa, onions, and all other ingredients in the "peppers" section. Stir in previously diced pepper tops.
Stuff peppers to overflowing.
For sauce: mix together all ingredients in the "sauce" section. Spoon mixed sauce over stuffed peppers.
Bake at 375° for one hour, covering last 20 minutes if needed to prevent over-browning. Sauce should be bubbling and peppers slightly tender.
Optional: Remove foil (if used). Sprinkle desired amount of cheese on top of peppers. Return pan to oven for 5 minutes or until cheese is just melted.