7 sweet peppers (red, orange or yellow)
1 cup whole grain quinoa
1 Tbsp. olive oil
1 cup diced sweet onion
1 tsp. ground cumin
½ tsp. cardamom
¾ tsp salt
1 cup dried figs, roughly chopped
½ cup unsalted cashews, roughly chopped
Seed and dice 1 of the peppers. Slice remaining 6 peppers from stem to bottom; seed. In a medium lidded pot, bring 2 cups water to a boil. Stir in quinoa; return to a boil. Cover, reduce to medium-low and cook 10 minutes. Drain and set aside. Return pot to stove; place over medium heat. Add olive oil. Stir in the diced pepper and onion. Cook 5 minutes. Mix in cumin and cardamom; cook 1 more minute. Stir in figs, cashews, quinoa, and salt. Fill pepper halves with quinoa mixture and place cut-side up in a 9×13-inch baking dish. Cover with foil and bake at 375 degrees for 25 minutes. Remove foil and bake another 30 minutes or until peppers are tender.