5red bell peppers(green, yellow, or orange bell peppers are fine, too)
Preheat oven to 350°F. Bring a large pot of salted water to a boil over high heat. Prepare large baking dish (at least 9x13) by spraying lightly with nonstick cooking spray.
Cut bell peppers in half, stem to end. Remove seeds and membranes.
In a large bowl, mix together all ingredients except Parmesan cheese and bell peppers.
Meanwhile, place red pepper halves in boiling water and cook for three minutes. Remove with tongs or slotted spoon, place on wire racks, cut side down, to drain. Cool slightly until you can handle them.
Fill each pepper half with quinoa mixture and place in prepared baking dish. Repeat until all pepper halves are full. Filling can be mounded. Sprinkle on grated Parmesan cheese.
Bake for 40 to 45 minutes or until cheese is golden brown and peppers are heated through. Enjoy immediately. Each serving is 2 pepper halves.
Storage: Cooked stuffed peppers will keep in the refrigerator for 4 days or up to 3 months in the freezer. Uncooked stuffed peppers can be made a day ahead and refrigerated; add 10 minutes to baking time. They can also be frozen for up 3 months; for best results, thaw overnight in the refrigerator before reheating.
If you can’t find pearl mozzarella, any type of fresh mozzarella can be diced into small pieces. Shredded mozzarella is fine, too, if you prefer it.
Omit pepperoni for vegetarian main dish. Or if you don't care for pepperoni, substitute cooked bacon, ham, or Italian sausage.
Cooked white or brown rice can be used instead of quinoa.