Quinoa Stuffed Peppers

Ingredients

7 sweet peppers (red, orange and yellow)

1 cup  Bob's Red Mill whole grain quinoa

1 tablespoon  olive oil

1 cup  diced sweet onion

1 teaspoon  ground cumin

1/2 teaspoon  cinnamon

1 cup  dried figs, roughly chopped

1/2 cup  unsalted cashews, roughly chopped

3/4 teaspoon  salt

1/4 tablespoon  pepper

Directions

1. Heat oven to 375 degrees. Seed and dice 1 of the cooked peppers. Slice remaining 6 peppers from stem to bottom; seed.

2. In a medium lidded pot, bring 2 cups water to a boil. Stir in quinoa; return to a boil. Cover, reduce to medium-low and cook 10 minutes. (If using another brand of quinoa, cook 2/3 time shown on package.) Drain; set aside.

3. Return pot to stove; place over medium heat. Add olive oil. Stir in the 1 diced pepper and onion. Cook 5 minutes. Mix in cumin and cinnamon; cook 1 more minute. Stir in figs, cashews, quinoa, salt and pepper. Fill pepper halves with quinoa mixture and place cut-side up in a 9 x 13-inch baking dish. Cover with foil and bake at 375 degrees for 25 minutes. Remove foil and bake another 30 minutes or until peppers are tender.

Tip

Quinoa is high in magnesium, which is known to reduce headaches and regulate blood sugar.