Jack O'Lantern Stuffed Peppers

• 1 cup quinoa
• None None Salt
• 1 None 1 onion, peeled and finely diced
• 1 None 1 garlic clove, peeled and finely diced
• 5 oz mushrooms, cleaned and cut into slices
• 2 tbsp oil
• 14 oz ground beef
• 1 tbsp tomato paste
• 1 can (14 oz) chopped tomatoes
• 2/3 cup vegetable stock
• None None dried Mediterranean herbs
• 4 None orange Holland peppers
• None None oil to grease the baking sheet

1. Prepare the quinoa in boiling, salted water according to package directions.
2. Heat 1 tbsp oil in a frying pan over medium heat. Add the minced meat and cook about 5 minutes, until crumbly. In another pan, heat 1 tbsp oil over medium heat, add the mushrooms and saute 5 minutes, or until golden brown. Add the onions and garlic to the mushrooms and saute for about 1 minute. Add the mushroom mixture to the minced meat. Stir in tomato paste and cook briefly. Add the chopped tomatoes, stock, herbs and quinoa, season with salt and pepper and simmer over low heat for 15-20 minutes.
3. Preheat oven to 400u0b0F. Wash the peppers. Cut off the top of each pepper to create a lid and set aside. Clean and de-seed the inside of the peppers. With a paring knife, carve Jack O'Lantern faces on one side of each pepper. Place peppers on a greased baking sheet. Bake peppers for about 10 to 12 minutes. Place the reserved pepper lids on the tray after about 6 minutes.
4. Take the peppers out of the oven. Fill with the warm minced meat mixture, put on lid on top of each pepper and serve.

quinoa, salt, onion, garlic, mushrooms, oil, ground beef, tomato, tomatoes, vegetable stock, mediterranean herbs, orange holland, oil

Taken from recipes-plus.com/api/v2.0/recipes/28003 (may not work)