Okra Stuffed Cubanelle Peppers by Happy Bake Day

1. Preheat oven to 400℉. Lightly grease a 9×9 glass baking dish. Set aside.
2. Combine quinoa and two cups of water in a medium saucepan. Lightly salt the water, and bring to a rolling boil then cover and reduce heat to low-simmer. Cook for 15-17 minutes, or until all water has evaporated.
3. Use a paring knife to slowly cut around the stem of each pepper. Remove the seeds carefully, keeping the pepper whole, then place into the prepared baking dish. Repeat with remaining peppers.
4. Drizzle olive oil over the peppers and season with salt and pepper. Bake in the preheated oven for 20-25 minutes, or until the peppers are lightly browned and softened. Remove from the oven and let cool slightly. Leave oven on and preheated.
5. While the quinoa and peppers are cooking, heat a large drizzle of olive oil in a large cast iron skillet over medium-high heat. Add okra and season with salt and pepper.
6. Cook the okra, stirring occasionally, until they are starting to brown. Add onion and mix well. Drizzle additional olive oil, if needed. Cook until onion is soft and translucent.
7. Once the quinoa has finished cooking, add to the skillet and mix well. Remove from the heat and allow to cool for 10 minutes.
8. Add cheese to the skillet and mix well. Use a large spoon to stuff the quinoa mixture into the softened peppers then replace the peppers back into the baking dish. Arrange any extra quinoa mixture in the baking dish as well.
9. Bake the stuffed peppers in the oven for 5 minutes, until the peppers are warmed through.

Plate the peppers and any extra quinoa mixture and drizzle with marinara sauce. Enjoy!