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1
Preheat your oven to 350F. If you are not using stored bought roasted peppers (which are just as easy, and usually cheaper than fresh), you will first need to roast half of the peppers. If you have them jarred, you can simply finely chop them and set aside.
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2
If you have a gas stove, simply char the peppers on all sides right over the flame. You can also do this on a foil lined baking sheet under the broiler, or on a barbecue. Char until all sides are blackened. Transfer to a bowl and cover with saran wrap. Allow to sit in the bowl, covered, for 10 minutes. Gently peel the skin off and discard. Core, and deseed the peppers and finely chop.
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3
With the remaining 4 peppers, remove the core and cut in half lengthwise. Strip the seeds out and place in a baking dish cut side up. Add a 1/2 cup of water. Cover with aluminium foil and place in the oven, this will allow them to soften while you prepare the filling.
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4
Fill a medium sauce pot with water and bring it to a boil. Rinse the quinoa under water, and pick through to make sure there isn't any grit. Add salt to the water and cook in the boiling water for 8 minutes. Drain and reserve.
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5
Meanwhile, heat a large skillet to medium heat. Sprinkle a pinch of salt and pepper over the chicken as well as the cumin and the coriander and add to the skillet. Saute until cooked through. Remove to a plate and add the onion. Reduce the heat to medium low and sweat until soft. Add the garlic, the celery and the zucchini and cook until they are all soft. Stir in the chopped roasted peppers along with any of their juices. Return the chicken to the pot along with the spinach and stir until spinach is wilted. Stir in the quinoa and the cilantro. Taste the mixture and add salt and pepper as necessary.
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6
Remove the peppers from the oven. Spoon the quinoa mixture into the peppers and top with cheese. Place in the oven and bake for 15 minutes. Serve hot.
