1
Preheat oven to 400 degrees F.
2
In a saute pan over medium-high heat olive oil. Add onions, jalapeno. and garlic and saute until the onions begin to soften and turn translucent about 4-5 minutes. Place into large bowl and set aside.
3
Rinse quinoa with cold water in mesh strainer. Cook with 3 cups of broth. I used a rice cooker. fluff quinoa with fork; place in the large bowl with onion mixture.
4
While quinoa is cooking cook til fork tender the diced sweet potatoes. Once tender place into bowl with quinoa and onion mixture.
5
Fully cook and shred chicken. add it to bowl with mixture
6
In a food processor pulse together: tomatoes, remaining cup of vegetable broth, chili powder, cumin, oregano, cilantro, red pepper flakes, and salt and pepper. Add to bowl with mixture
7
Gently stir in black beans
8
Arrange bell peppers in large skillet or baking pan and stuff with a heaping quinoa mixture. Cover with foil and bake for 20-30 minutes until peppers are tender. Uncover and top each with salsa and cheese.
9
Place in oven for 5 minutes longer or until cheese melts. Remove and serve immediately with toppings such as sour cream, your favorite hot sauce or guacamole.
