4 large red bell peppers, halved and seeded
2 teaspoons olive oil
1 small onion, chopped
1/2 pound asparagus, trimmed and cut into one-inch segments
1 small yellow squash, halved lengthwise and sliced into half-moons
1/2 tsp coriander seeds
1/2 tsp cumin
1/2 tsp salt
1 can chopped tomatoes, drained
1 can chickpeas, drained and rinsed
2 tablespoons of the adobo spice (found in the latin american or mexican aisle)
2 1/2 tablespoons finely grated sharp white cheddar
Preheat oven to 350. Coat a small baking dish with cooking spray. Split the peppers in half and clean them out; place them in the baking dish. Roast for 20 minutes.
Bring the quinoa and broth to a boil in a small saucepan; reduce heat and cook until the broth is absorbed, stirring occasionally.
Meanwhile, heat oil in a nonstick skillet. Add onion, asparagus, yellow squash, caraway seeds, cumin, cayenne, adobo spice and salt. Cook, stirring frequently, for 5 minutes or until vegetables are softened. Remove from heat and stir in the tomatoes, chickpeas, chipotle and adobo sauce. Add the quinoa into the skillet and toss with the vegetables.
Fill the par-roasted peppers with the quinoa mixture. Top each pepper with 2 teaspoons of grated cheese. Bake 15 minutes