For the filling:
Sautee seasonal veggies in a bit of olive oil with salt, pepper and the herbs/seasonings of your choice. My saute included chard, the pepper tops, garlic, onion, smoked paprika, kaffir salt and fresh basil.
Meanwhile, cook the quinoa as you would rice: one cup grain, 2 cups water and some salt. Bring to a boil and simmer 15 minutes. Preheat oven to 400.
While each are cooking, cut the tops off some peppers and place in a baking dish.
When veggies are soft to your liking and quinoa is cooked, mix together plus a spoonful of mayo. I also added some turkey gelatin that i had from a previous night's meal. Spoon the mixture into the pepper cavities and top with an optional slice of cheese. Carefully place the baking dish into the oven and bake the peppers for 10-15 minutes, until the pepper walls are softening and the cheese is melted.
Serve as a meal or as a side, with knives and try to save the cheesey bites for last. Delish! Quinoa is a complete protein, so no need for meat in this wholesome vegetarian recipe.