Quinoa Stuffed Peppers

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Quinoa Stuffed Peppers

This is a great vegetarian dish with a good amount of fiber. Quinoa is of course gluten-free and rich in protein. You can also add some beans to the quinoa mixture. Double or triple the recipe and use different colors of sweet peppers! If you are vegan, please omit the Parmesan cheese.

2/3 cup quinoa
1 cube vegetable bouillon
2 large sweet peppers
2 cups vegetables, such as onion, mushrooms, green onion, and green peas
1 pinch salt
1 pinch pepper
2 Tbsp pasta sauce
1 Tbsp Parmesan cheese

1. Cook quinoa according to the directions with 1 vegetable bouillon cube.
2. Cut out the top of bell peppers, discard seeds, and steam or boil the peppers for 5-10 minutes.
3. Saute vegetables with salt and pepper and mix with the quinoa.
4. Stuff the peppers with the quinoa mixture.
5. Bake covered at 350°F/180°C for 20 – 30 minutes.
6. Take the peppers from the oven, top with pasta sauce and Parmesan cheese.  Broil for a few minutes.  Stay close to the oven so that the peppers don’t get burned.

Servings: 2