Quinoa Stuffed Peppers

Stuffed peppers are one of my favorite meals to make. I change it up all the time with quinoa or rice and also many different ingredients. Sometimes an Italian one with sausage, marinara mushrooms, rice & Parmesan cheese. It's a great meal in one or serve it as your side and veggie, next too a grilled steak or chicken. The list can go on for these babies! Enjoy and as I make other recipes with stuffed peppers, I promise to be good about measuring my ingredients and taking a photo to share.

Quinoa Stuffed Bell Peppers

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• 1 cup quinoa, cooked according to directions (I usually use a stock or bone broth in mine)
• 1/2 onion, diced
• 2 garlic cloves, chopped (More if you are crazy for garlic.)
• Olive oil
• 2 Roma tomatoes, diced
• 1/2 cup celery, diced
• 1/2 cup sliced mushrooms
• 6 bell peppers (red, green, or yellow) tops removed, cored and seeded
• salt & pepper to taste
• 1 tablespoons basil 

Directions:

1. Preheat oven to 350 degrees
2. Add about a tablespoon of olive oil to a pan, saute diced onions and chopped
3. When onions become translucent, add diced celery and mushrooms
4. Stir in cooked quinoa, diced tomatoes and spices
5. Divide mixture into bell peppers
6. Place in greased 9x14 inch baking pan and cover with foil.
7. Bake until is hot throughout and peppers are softened, about 1 hour.