Quinoa-stuffed Bell Peppers with Citrus

1. Preheat the oven to 450°F.

2. Place the quinoa, water and a bit of salt in a medium saucepan. Bring to a boil, cover and simmer for 15 minutes.

3. Remove from heat and let it sit for 5-10 minutes, covered. Set aside.

5. Cut each bell pepper in half lengthwise, and discard seeds and membranes. Set aside.

4. Heat oil in a large skillet over medium high heat. Add onion and chopped pepper and cook, stirring 8 to 10 minutes (until onion is transparent). Remove from heat.

5. In a large bowl combine quinoa, herbs, meat, onion, pepper and finely chopped orange and lemon zest. Add soy sauce and pepper to taste. Toss to mix, then fill peppers.

6. Place filled peppers into an oven safe baking dish. Bake for 30 – 35 minutes, until peppers are soft.

7. Remove from oven, sprinkle tops evenly with cheese then return to oven to bake until cheese has melted, about 3 minutes longer.

8. Garnish with fresh parsley. Bon Appétit!