Quinoa Stuffed Peppers with Broccoli

• 1 whole Onion, Diced
• 2 Tablespoons Olive Oil, Divided
• 2 cloves Garlic, Chopped
• 1/2 cups Peppers, Diced
• 1/2 cups Broccoli, Chopped Small, No Stems
• 2 cups Quinoa, Cooked
• 1/2 cups Milk Or Chicken Broth
• 3/4 cups Grated Cheddar Cheese, Divided
• 3/4 cups Shredded Monterey Jack
• 1/2 teaspoons Cumin
• 1/2 teaspoons Chili Powder
• 1/4 teaspoons Red Pepper Flakes
• Salt And Pepper
• 3 whole Peppers, Cut In Half, Membranes And Seeds Removed

1. Preheat oven to 350 degrees F.
2. Saute chopped onions in 1 tablespoon olive oil for about 6 minutes.
3. Add chopped garlic, diced peppers and broccoli.
4. Season with salt and pepper to taste.
5. Cook for about 68 minutes, watching carefully.
6. In a bowl, add cooked quinoa, milk, cheeses (reserve 2 tablespoons cheddar for topping), spices and sauteed veggies.
7. Stir gently.
8. Fill the pepper halves with the mixture.
9. Pack it in tight.
10. Bake for about 20 minutes.
11. Remove from oven and top with reserved 2 tablespoons cheddar cheese.
12. Cook for another minute or two or until cheese melts.

onion, olive oil, garlic, peppers, broccoli, quinoa, milk, cheddar cheese, shredded monterey jack, cumin, chili powder, red pepper, salt, peppers

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/quinoa-stuffed-peppers-with-broccoli/ (may not work)