Cheesy Quinoa-Stuffed Peppers

• While quinoa cooks, wash and dry all produce. • Halve bell peppers lengthwise; remove stems and seeds. Finely dice tomato. Halve and peel onion; dice one half. Mince some diced onion until you have 1 TBSP. (For 4 servings, dice whole onion; mince until you have 2 TBSP.) Quarter lime. Finely chop cilantro.

• Rub each bell pepper half with a drizzle of oil; season with salt and pepper. Place cut sides down on a baking sheet. Roast on middle rack until browned and softened, 18-20 minutes. • Meanwhile, in a small bowl, combine tomato, minced onion, and juice from half the lime. Season with salt and pepper.

• Heat a drizzle of oil in a medium, preferably ovenproof, pan (use a large pan for 4 servings) over medium high heat. Add diced onion; cook, stirring occasionally, until softened, 3-5 minutes. • Stir in Tex-Mex paste, tomato paste, and ¼ cup water (1⁄3 cup for 4) until combined. Turn off heat. • Once quinoa has rested off heat for at least 10 minutes, stir into sauce along with half the cilantro until thoroughly coated.

• Once bell peppers are done, remove sheet from oven and heat broiler to high. • Stuff each pepper half with as much filling as will fit. Place in pan with remaining filling, nestling each stuffed pepper into filling. (TIP: If your pan isn’t ovenproof, transfer mixture to a small baking dish and arrange stuffed peppers in there.) Sprinkle evenly with Mexican cheese. • Broil until cheese is melted and lightly browned, 2-3 minutes. TIP: Watch carefully to avoid burning.