Stuffed yellow or red bell pepper is a reflection of the brilliant colors of nature this time of year. 

This version combines the easy-to-prepare goodness of quinoa and pinto beans with the flavor infusion of onions, garlic, tahini, and cilantro.

1/2 cup cooked quinoa
1/3 cup pinto or black beans
1/4 cup chopped onion
2 cloves minced garlic
2 Tablespoons chopped cilantro
2 teaspoons sesame tahini
2 red or yellow bell peppers
sea salt to taste

1. Saute onions and garlic in a little olive oil for a few minutes until the onion turns translucent.
2. Combine all ingredients except for bell pepper.
3. Remove top and seeds from bell peppers. Stuff with mixture.
4. Bake at 350 degrees for approx. 40 minutes.