This colorful vegetarian recipe is as delicious as it looks and is sure to be a crowd-pleaser at your next gathering.
Preheat broiler. Prepare quinoa according to package directions.
Place the peppers on a baking sheet and place under broiler. Char skin on all sides. Remove peppers and place in a bowl. Cover with plastic wrap and allow to steam for 5 minutes.
Switch oven to 400°F.
Once cool enough to handle, peel charred skin from peppers. Cut the peppers in half lengthwise, remove the seeds and discard. Reserve peppers.
Toast walnuts in a medium skillet over medium-high heat, about 4 minutes. Remove to a plate and allow to cool.
Reduce heat to medium and add oil to skillet. Sauté onions and garlic for 2 minutes. Add quinoa, 1/4 cup walnuts, 1/2 cup cheese, 1/4 cup dried cranberries and salt to skillet. Stir to combine.
Stuff quinoa mixture into prepared pepper halves. Place peppers in an ovenproof serving dish. Bake uncovered for 15 minutes.
Meanwhile, place remaining walnuts, cheese, sour cream and milk in the bowl of a food processor. Blend until smooth. Season with salt, if desired.
Drizzle the sauce over the peppers and sprinkle with remaining dried cranberries.