Preheat oven to 400.

Cut pepper in half and carefully remove seeds and membrane. Set aside.

In a bowl add your quinoa, spinach, chicken, green onion and red chili.

In a second bowl or measuring cup whisk together olive oil, oregano, chili powder, lemon juice and a pinch of salt. Pour over quinoa, toss in almonds and stir to combine.

Carefully spoon quinoa mixture into each pepper half. There should be enough to fill each one to just slightly heaping with a few bites leftover for the cook.

Place in baking dish and in oven. Bake for 15-20 minutes. Enjoy.