Although quinoa looks like a grain, it’s actually a seed, native of South America, gluten-free and high in protein. It loves dairy. Milk, farmers cheese, cheddar cheese—all go well with quinoa. This is a rather simple dish, not that many ingredients, and is flexible in the ingredients. You can use poblano chiles instead of bell peppers for a spicy version. Or add some cooked Mexican chorizo to the stuffing for a meatier take. Want to use homemade beans? Here’s how to make them ahead on the stove or in a pressure cooker. Personally I love the more vegetal taste of the green bell peppers with this dish, but any color will do. You can also stir in some corn or toasted sunflower seeds. Although I’ve focused on the orange and red bell peppers in the photographs, personally I prefer the green bell peppers with this dish. Remove from heat and let sit for 10 minutes, covered. Spread cooked quinoa out in a baking dish to cool quickly. Fill a large pot with an inch of water. Place a steamer rack in the pot, place the pepper shells on the steamer rack, cut side up. Bring to a boil, cover and steam the peppers 5 to 10 minutes, until they begin to soften. Sprinkle with remaining finely sliced green onions to serve.
