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Preheat the oven to 350°F.
Put quinoa, amaranth and 1 1/2 cups water in a medium pot and bring to a boil.
Reduce heat to medium-low; cover and simmer until liquid is gone and grains are tender, about 15 minutes.
Let rest 5 minutes; fluff with a fork and transfer to a large bowl.
Toss in edamame, arame, onions, carrots, cilantro and vinegar.
Stuff peppers with mixture and arrange in a baking dish; pour 1/4 cup water into dish.
Place tops on peppers, cover with foil and bake 30 minutes.
Uncover and bake until tender, 20 to 30 minutes more.
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