|Source: Adapted from Moosewood Restaurant New Classics|
|Prep time: 45 minutes||Cooking time: 30 minutes||Total time: 1 1/4 hours|
This colorful and tasty dish makes a great vegetarian or vegan entre.
Preheat the oven to 400°.
Bring the quinoa and 2 cups of water to a boil. Lower the heat and simmer for about 15 minutes, until the quinoa is soft.
While the quinoa cooks, cut the bell peppers in half lengthwise and take all the seeds out (but leave the stems on). Lightly oil these the bell pepper shells, inside and out. Place them cut side down on a lightly oiled baking sheet and roast for 15 minutes, until softened and slightly browned, but not collapsed. Remove them from the oven and reduce the oven temperature to 350°.
Meanwhile, in a skillet, warm the remaining tablespoon of oil and sauté the onions and garlic on medium heat for about 5 minutes, until the onions have softened. Stir in the cumin, coriander, red pepper flakes, salt, carrots, celery, zucchini, and corn. Cover the pan and cook for about 10 minutes, until the vegetables are tender. Toss these sautéed vegetables with the cooked quinoa, add salt and pepper to taste, then spoon a generous heap into each roasted pepper shell.
Sprinkle each bell pepper half with grated cheese and bake for 10 to 15 minutes, until the cheese is melted.