Quinoa Stuffed Mini Bell Peppers

These make a great side dish for chicken or fish.  I used mini bell peppers for the novelty, the recipe would also work with regular size bell peppers.

What you need:

About 10 mini bell peppers

1 cup quinoa

2 cups water

2 stalks celery chopped

2 carrots chopped

1/2 an onion diced

2 plum tomatoes diced

1/2 cup chopped mushrooms

1 sprig oregano

1 sprig basil

1 sprig parsley

Salt and pepper to taste

A splash of olive oil

Mozzarella or Daiya mozzarella shreds

In a medium sauce pan combine quinoa and water, add celery and carrots.  On high, bring to a boil then reduce to medium and cook until all the water is absorbed.  In a small sauce pan over medium low heat combine tomatoes, mushrooms, onion, basil, oregano, parsley, salt and pepper and reduce to a tomato sauce.  Once the tomato sauce and quinoa are both cooked remove from heat and combine into the larger sauce pan.  Mix together and cover to let stand for five minutes.

Lightly oil a casserole dish, cut the tops off the peppers and clean out the seeds.  Take the lid off the quinoa and add a splash of olive oil, mix in then add the cheese (about half a cup or to taste and combine.  Spoon about a tablespoon of quinoa mixture into each pepper and place in casserole dish bake at 350 for approx 1/2 hour until peppers are tender.