Roasted peppers stuffed with quinoa

Rich and filling.
Recipe: Roasted peppers stuffed with quinoa
(Kirk McKoy / Los Angeles Times / April 14, 2014)

Quinoa-stuffed bell peppers

Total time: 2 1/2 to 3 hours

Servings: 8

8 bell peppers (yellow, red, orange and green)

1 cup quinoa

3 3/4 cups water, divided

1/4 cup finely chopped fresh mint

1/4 cup finely chopped cilantro

1/4 cup finely chopped fresh basil

4 green onions, chopped

1/2 teaspoon cinnamon

1/2 teaspoon allspice

1/3 cup chopped dried figs

1/3 cup chopped pitted dates

1/4 cup dried cranberries

1/2 cup toasted pistachios or pine nuts

Salt and pepper

2 tablespoons extra-virgin olive oil

1 large onion, finely chopped