Instructions: Preheat oven to 375F degrees. Prepare quinoa according to package directions and set aside. (The quinoa can be cooked up to 2 days in advance and stored in a zip lock bag in the refrigerator.)

Heat the olive oil in a nonstick skillet over medium heat. Add the onions, celery, carrots, garlic, oregano and basil. Cook while stirring frequently for 3-5 minutes until vegetables begin to soften. Add the quinoa and continue to cook, stirring frequently until all ingredients are combined and heated through, about 2 minutes. Mix in the pepitas and season with salt and cayenne.

Lay pepper halves cut side up on a lightly oiled, sided pan or oven proof ceramic dish. Fill each pepper with a portion of the quinoa mixture. Add just enough water to the pan to cover the bottom, and cover the pan loosely with aluminum foil. Bake in the preheated oven 35-40 minutes or until peppers are tender. Top with marinara sauce and serve one red and Foods (Los Angeles)

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