In a small pot, bring the quinoa and chicken stock to a boil. Stir, cover and reduce heat to simmer until cooked, about 20 minutes.
While the quinoa is cooking, heat the olive oil in a skillet over medium heat. Add the chopped onion and sweet potato, sautéing for about 7 minutes. Stir frequently to avoid burning, until the sweet potato has softened and the onion is translucent.
Stir in the minced garlic and cook for an additional minute. Once fragrant, remove the skillet from the heat and pour the mixture into a large bowl.
Once the quinoa has finished cooking, combine it with the sautéed onion and sweet potato in the bowl. Add the cubed chicken, cumin, salsa, and diced scallions. Mix everything together until well combined.
Now, preheat your oven to 375 degrees Fahrenheit. While it’s warming, prepare the bell peppers. Cut each one in half and scoop out the seeds and membranes. Place the halves cut-side up on a baking sheet.
Stuff each bell pepper with the quinoa filling, packing it in generously. Once filled, sprinkle the tops with cheddar cheese.
Transfer the baking sheet to the oven and bake for 30 to 40 minutes. You’re looking for the peppers to be tender and the cheese to be melted and bubbly. Keep an eye on them to ensure they don’t overcook.
Once done, remove from the oven and serve hot. The combination of the warm peppers and savory filling will be an instant crowd-pleaser!
