4 peppers (any color) - Note: I used two peppers and simply sauteed the leftover stuffing.
1/2 cup quinoa
1 2/3 cup water (separate into 1 cup and 2/3 cup)
1 tbsp olive oil
1 finely chopped onion
2 minced garlic cloves
1 inch fresh ginger grated
1 large carrot or two small shredded (the food process is wonderful for this!!)
1 large zucchini or two small shredded
1/4 cup dried apricot and raisins (I might have added a little more than this)
1 tsp ground cumin
1 tsp ground coriander
1/4 tsp red hot pepper flakes (more if you like hot)
Salt and ground pepper as desired
Preheat oven to 375
Cook quinoa according to package directions (usually 1/2 cup quinoa to 1 cup water...cook until you can fluff with fork). Set aside, but I recommend putting in dish and covering to keep moist if everything else winds up being ready later.
Cut off tops of peppers and remove insides (it will help to choose peppers with flatter bottoms)
Place peppers open-side up in baking dish with 2/3 cup water. Cook on high for 2-3 minutes.
Heat oil in pan and sautee onion, garlic, and ginger for 3 minutes until onions are slightly clear.
Add seasonings (cumin, coriander, pepper, salt, hot pepper) and cook for two more minutes.
Mix in cooked quinoa.
Note: I added 2 tbsp of water to mixture so it wouldn't dry out in oven.
Stuff peppers with mixture. Add more water to dish if necessary. Cover with foil.
Cook for 25-30 minutes. Then cook without cover for 5 minutes to brown top.
Fee free to add cheese to mixture and/or top if desired, but