Stuffed with a flavorful quinoa filling and perfect for weeknight dinners and meal prep!
Cook quinoa then stir together all filling ingredients in a medium bowl
Prep the bell peppers by removing the cores and tops. Place on a baking sheet or cast iron pan.
Fill each pepper to the top with the quinoa mixture
Top with shredded cheese. Bake at 400 degrees F for 30 minutes.
Enjoy topped with salsa, sour cream, etc. Keep refrigerated for 3-4 days.