Stuffed peppers with three colors quinoa walnuts and raisins

In a small pot boil the water with salt.
Stir in the quinoa, cover and let it simmer for 17 minutes. Turn off the heat. Let it stand for 10 minutes.

Heat the olive oil in a frying pan and saut shallots and garlic for 1minute.
Add peppers, raisins, walnuts and cook for 2 more minutes.
Stir in the cooked quinoa.

Slice off top of the peppers and remove the seeds. Slice at bottom of the pepper so it will stand up. Brush the peppers and the top with oil.

Spoon the quinoa mixture into the hollowed peppers. Cover with the tops and arrange them in a baking dish.
Preheat the oven at 450 F.
Bake the peppers for about 15 minutes and serve.