In a small-medium sauce pot, cook quinoa using the instructions on the package. Once cooked, use a fork to fluff the quinoa, and set aside.
Cut the tops of mini peppers then cut them in half, and remove inner lining and seeds, and the tops.
In a medium skillet, over medium heat, add vegetable oil, then add green onions, leaving 2 tablespoons for garnishing, and sauté for about 1 minute. Then add garlic and sauté for another minute, add and stir in chili powder, cumin, and oregano. Then add the quinoa and cheese, and allow the heat to melt the cheese and combined well. If it gets dry, then add about 1-2 tablespoons of water. Add parsley, leaving 2 tablespoons for garnishing. Stir in lime juice, salt and pepper.
Using a tablespoon, add 1-2 tablespoons for each mini pepper and set on serving plate.
Garnish the mini peppers with yogurt, remaining green onions and parsley. Serve immediately at room temperature. Option is to make ahead, cover and refrigerate.
