Preheat oven to 400 degrees. Fill a 3-quart saucepan just over half full with water and bring to a boil. Add the Suddenly Grain Salad bag to the water and allow to boil for 10-12 minutes, flipping the bag over halfway through.

While the grains are cooking, add the dressing seasoning, oil, and water, to a medium-sized bowl and whisk to combine. Set aside.

Drain the bag of grains in a colander, then rinse the grains thoroughly with warm water. Add the grains to the bowl with the dressing, and toss the diced tomatoes in as well. Gently stir to coat the whole mixture with the dressing.

Stuff each bell pepper with the mixture to the top, then place in a large pot, cover, and bake for 40 minutes. Remove the cover and allow to bake for an additional 5 minutes. Remove from oven.

Top each stuffed pepper with queso fresco and cilantro and serve immediately.