Quinoa Stuffed Peppers

• 8 large bell peppers of any color
• 1 tbsp olive or grape seed oil
• 1 medium red onion - chopped
• 2 garlic cloves - minced
• 8 oz baby portobello mushrooms - chopped
• 1/2 tsp dried oregano
• 1/2 tsp dried thyme
• 2 lbs roma or plum tomatoes - chopped
• 1/2 cup extra firm tofu - chopped or 1/2 cup prepared TVP
• 4 cups cooked quinoa (1 cup dry)

1. * Prepare the quinoa. Remember to rinse it first to eliminate the bitterness. Set aside.
2. * Preheat the oven to 325 degrees.
3. * Lightly grease a baking dish that will hold the peppers upright.
4. * Cut a hole in the top of the peppers to remove the stems, seeds, and membranes.
5. * In a large skillet over medium heat, heat the oil.
6. * Add the onion, garlic and mushrooms and saute until tender.
7. * Add the oregano, thyme and tomatoes, reduce heat and simmer about 5 minutes.
8. * Remove from heat and fold in the cooked quinoa.
9. * Fill the peppers with the quinoa mixture and place so that the peppers support each other in the baking dish.
10. * Cover with foil and bake until the peppers are tender, 25 to 30 minutes.

bell peppers, olive, red onion, garlic, baby portobello mushrooms, oregano, thyme, roma, extra firm, quinoa

Taken from www.epicurious.com/recipes/member/views/quinoa-stuffed-peppers-50125908 (may not work)