Quinoa Stuffed Peppers!

So, here we go, my first recipe. Quickly running out of things left to make edible things out of, I remembered I had several large peppers and some quinoa (confusingly pronounced keen-wah). It's a seed-grain-type thing that is a carb source a la rice or pasta, and you cook it in much the same way. Anyway, enough blather, read on, and enjoy this delicious roughly-4-portion-of-vegetable meal!

Ingredients:

• 1 large pepper, preferably green
• 150g quinoa*
• Tin of chopped tomatoes
• 1 medium red onion (white will do though)
• 50g sweetcorn
• 1 lump of frozen spinach
• 1/4 teaspoon cayenne pepper
• 1 teaspoon olive oil
• Grated cheddar cheese, to garnish
• OPTIONAL: 1 teaspoon maca powder

So, here's what you need to do.

1. Stick the quinoa in a sieve and wash it under cold water, before sticking it in a small-ish saucepan. Cover it with water in the pan - the water should be maybe half an inch above the level of the quinoa - and bring to the boil. Then turn the heat down from high to medium so it simmers, and stick a lid on it. Stir occasionally.
2. Next, chop up the onion and fry in a high-sided pan (frying pan or saucepan, no matter) until it begins browning. 
3. While you wait for the onion to brown, chop the pepper in half and de-seed it. Put the oven on about 180 degrees/Gas 4.
4. Lob the spinach and sweetcorn in with the onion, let everything defrost down, and if necessary, pour a small amount of cold water over the top to speed up the process. 
5. When the vegetables are all defrosted and cooking nicely, add the tin of tomatoes and stir it all in. Add the cayenne (and the maca) at this point, stir it in, and let the whole mixture simmer for a bit. Put the pepper halves in the oven.
6. The quinoa should take 15-20 minutes to cook - if the sauce is done and the quinoa isn't, don't worry, just allow it to continue simmering. You'll know the quinoa is done when it's absorbed all the water and has a fluffy texture. 
7. Remove the pepper halves from the oven. Mix the quinoa and sauce together and stir through thoroughly. 
8. Finally, spoon some of the mixture into the pepper halves, and really pack them as full as you reasonably can, then sprinkle some cheese on the top and stick them in the oven for another 15-20 mins. Et voila!
9. Serve with some salad or something; it's a bit Spartan on its own, but I'd run out of any garnishes, as you can see on the photo.

*I've struggled to find a quantified measurement that isn't in cups, so this is a guesstimate, as I mostly guess anyway. This should be roughly a single portion, but I always cook too much so I can have lunch the following day.