Quinoa Stuffed Peppers

I made these for the Superbowl, great smoky flavor combined well with the nuttiness of the quinoa and sweet, slightly nutty flavor of the fontal...use about 1/2 pound of sausage, whatever you like-hot Italian, mild Italian, chicken, turkey. I used pork Andouille for its smokiness. Pictures are pretty much self explanatory, except once you brown the sausage, add the bag of quinoa and vegetables and simmer for 5 or 6 minutes. Stuff the peppers and bake at 350 for 15 minutes, top with cheese and bake for another 10 minutes. I upped the temp to 400 to melt the cheese a little quicker.