Chipotle Quinoa Stuffed Peppers

1 red pepper
1 orange pepper
1 green pepper
1TB olive oil
1 jalepeno
1/2 red onion, minced
2 garlic cloves, minced
1 spring squash, chopped
1 can kidney beans
1 corn on the cob (cut the kernels off)
4TB roasted pumpkin seeds
1/2tsp salt
1/2tsp cumin
1/4-1/2tsp chipotle powder
1/4c. frech cilantro
1/2 of lime, juiced
3/4c. cooked quinoa
1/2c. of desired cheese (pepper jack, mozzarella, feta)

1. Cook 3/4c. quinoa in 11/2 cups of water with vegetable base.
2. Slice the peppers in halves and place on a baking sheet.  Pre-heat the oven to 350.
3. On the stove, medium heat, sauté the onion, garlic and jalopeno in the olive oil.  Add the corn, squash and kidney beans.  Cook for 5-6minutes and then add the seasonings.  Once the vegetables are soft, but not mushy, add the cooked quinoa and roasted pumpkin seeds and stir.
4.  Fill in the peppers with the quinoa mixture and squeeze a little bit of lime juice on each one then sprinkle cheese on top.  Bake for about 20min.