Quinoa Stuffed Bell Peppers

With our recent excursions to the local pumpkin patch and farm,

I couldn't help but notice the amazing bell peppers that are now in season!

They are perfect!

crunchy, sweet and full of vitamins and minerals!

And, not to mention, cheap :)

During our last trip to the farm I decided to pick some up for stuffed peppers.

Here's my recipe for  quinoa stuffed vegetarian stuffed peppers...definitely not the ground beef and tomato sauce norm.

Ingredients:

4 bell peppers

1 1/2 cups quinoa

3 cups water {or veggie broth}

2 Tbs olive oil

1 small onion

3 cloves of garlic

10 small mushrooms

1/2 cup pesto

salt and pepper to taste

4 thin slices of mozzarella cheese

Directions:

1. Combine quinoa and water {or veggie broth}in a rice cooker, or on stove top. Set aside.

2. Slice off the bell pepper tops and scrape out the seeds. Chop up the bell pepper around the stem and place in a pan along with olive oil, onion, garlic and mushrooms.

3. Saute until tender and season with salt and pepper to taste.

4. Add in cooked quinoa and pesto. Mix until combined.

5. Spoon quinoa mixture into bell peppers.

6. Place the peppers in an oven safe dish and top each with a thin slice of mozzarella cheese.

7. Bake at 375 degrees for 35-45 minutes and top with a dollop of pesto!



Super easy, delicious and healthy.

Doesn't get much better than that!