Quinoa Stuffed Bell Peppers

Another recipe that I made up as I went along, so its very simple, and can be altered using any type of vegetables and seasoning. Below is what I had on hand. You will need two pots, one pan, and one baking dish.

Ingredients

pot 1

boiling water

pot 2

1c. quinoa (you could definitely use only half a cup, but Dan has a big appetite so I used a full cup)

2c. water

small handful of parsley

salt

pan

oil

1 zucchini

1 yellow scallop squash

1/2 onion

1 clove of minced garlic

1/4 c. sun dried tomatoes

3 tbs. nutritional yeast

1 tbs. mustard

salt and pepper to taste

baking dish

two bell peppers

1c. tomato sauce

Process

preheat oven to 350

1. cut tops off bell peppers and save. bring water to boil, and place peppers in water until softened. set in baking dish, under a thin layer of tomato sauce.

2. begin cooking quinoa in second pot. season with salt, and stir in chopped parsley once quinoa has finished cooking.

3. in pan, heat oil and saute onion. add garlic, then zucchini and squash. add sun dried tomatoes, and stir in mustard. cook until zucchini and squash are soft. stir in nutritional yeast, salt and pepper.

4. layer a spoonful of quinoa into bell pepper, then layer of vegetables, and repeat until bell pepper is filled. place cap on bell pepper.

5. spread the remaining quinoa and veggies around the baking dish. add the remaining tomato sauce.

6. bake in oven for 15 minutes (this will finish cooking the bell peppers and allow all the flavors to combine)