Classic Stuffed Peppers With Quinoa

ugh, then add salsa and turn heat down to simmer, and let cook, uncovered, for 10 minutes.

Remove from heat and fold the quinoa into the tomato mixture in skillet. Be careful not to stir too much; that will break the quinoa down. Add the Mexican blend cheese to the mixture and toss gently again.

Remove peppers from oven and stuff with the filling. Top each pepper with the Cheddar cheese and return to the oven, uncovered, and bake for 35 to 45 minutes or until peppers are soft, and cheese on top is melted and starting to brown.

Let peppers sit for 3 to 5 minutes before serving. Lift gently out of casserole and serve whole.

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