Pepper therapy

Imprisoned in snow is a dementia I live in, battling North Dakota winter a long held dream I've achieved.  Facing stuffed pepper recipes like a champion mosquito slapper on the other hand, as desperate for quinoa as that sounds, makes sure I don't spend the entire day obsessing about frittatas because oh, have I told you?  Eggs have invaded, and I'm talking more than two dozen.

'Course I hate frittatas and everything they stand for, too much egg, not enough cheese, and adding veggies that may or may not agree, and have you heard I'm out of peppers?  The Sisters Cafe has an Asian-inspired quinoa with carrots, peas, and green onion that I'd like to devour, 2 T soy sauce, two cloves minced garlic, and a teaspoon of sesame oil take it over the top, stuffed in peppers.

Not sure covering them in foil and baking at 350 for 18 minutes, then another five minutes under blazing hot fire means everything to me.  It will, I'd gander.  Making sure I'm out of peppers so I can't add them to the frittata is genius AND insane, because I'm stuffing them with Asian-inspired quinoa, I thought I told you.  So making a frittata with spinach perhaps, or broccoli if you insist, my peppers are gone.

I'd once thought stuffed peppers required a tomato sauce, but go ahead and invent a Mexican-inspired quinoa invasion, seen it done AND copied it exactly.  Both go hand in hand when frittatas don't come into being due to being the stubborn oldest child in a ham, green onion, broccoli and Swiss delight! Ask the grapevine.