Three Cheese and Quinoa Stuffed Sweet Red Peppers

• 1/2 cubes Chipotle Seasoning
• 1 teaspoon Sea Salt
• 8 ounces, fluid Cream Cheese
• 1 cup Monterey Jack Cheese, Shredded
• 3 ounces, weight Bleu Cheese, Crumbled
• 3/4 cups Quinoa, Cooked
• 8 ounces, weight Sweet Red Peppers

1. Preheat oven to 400 degrees F. Combine the chipotle and salt with cream cheese, then stir in the other cheeses.
2. Blend it really well, then add the quinoa with a big spoon.
3. Set aside.
4. Wash the peppers, then halve them down the middle lengthwise.
5. Scrape all the seeds and ribs, then halve them again to make four quarters.
6. Stuff the pepper shells with the quinoa mixture and bake for about 12-15 minutes or until starting to brown on the top.
7. Serve with salsa.

salt, fluid cream cheese, cheese, cheese, quinoa, weight sweet red peppers

Taken from tastykitchen.com/recipes/appetizers-and-snacks/three-cheese-and-quinoa-stuffed-sweet-red-peppers/ (may not work)