Kids are attracted to eating this colorful artistic dish, especially if they have grown some of the herbs and veggies themselves. Red bell peppers are one of the highest sources of Vitamin C, rich in antioxidants and contain twice as many vitamins as green bell peppers. All the essential amino acids are found in the super food quinoa, a complete protein, with iron, magnesium, potassium, and fiber. Using all organic ingredients, Kid Chefs can wash, cut off the stem, remove the seeds, and cut out the white membrane from 2 red peppers. Steam the peppers together with 2 cups of washed spinach, 1 large slice of red onion, 1 cloves of garlic, 5 small sliced mushrooms, and 1 tbsp of minced sun dried tomatoes. In a separate pot, bring 1 cup of water to a boil and add ½ cup organic quinoa. Reduce heat and simmer for 15 minutes. Preheat oven to 350 degrees. With a pair of tongs, remove the peppers and drain them upside down. Add 1 tbsp organic extra virgin olive oil, the rest of the steamed veggies, finely cut a sprig each of fresh parsley, rosemary, sage, oregano, thyme from the garden,½ cup feta cheese, and ¼ cup chopped Kalamata olives to the cooked quinoa and fluff together with a fork. Kids can place the red peppers in a baking dish whole or cut length wise in half, stuff to overflowing with the quinoa mixture, sprinkle with shredded organic pepper jack cheese and bake 15 minutes.