1
Heat oil in saucepan over medium heat. Saute onion and celery for about 5 minutes, until soft, then add cumin and garlic and cook for an additional minute. Stir in tomatoes and cook for 5 minutes until most of the liquid has evaporated.
2
Stir in quinoa and 1 1/2 cups water. Cover and bring to a boil. Reduce heat to medium-low and simmer for about 20 minutes, or until quinoa is tender. Stir in 1 cup of cheese and season with salt and pepper, if desired.
3
Preheat oven to 350°F. Fill each halved bell pepper with 3/4 cup quinoa mixture and place in baking dish. Cover with foil and bake 40 minutes. Transfer stuffed bell peppers onto serving dish and drizzle pan juices over top.
