Stuffed peppers

• 4 red bell peppers
• 1 tbsp olive oil
• 1 onion, diced
• 1 small carrot, diced
• 1/2 shallot, minced
• 2 clove garlic, minced
• 5 oz cherry tomatoes, quartered.
• 1 lb lean ground beef - or - 12 ounces vegetarian crumbles
• 2 can 15 ounces, each, tomato sauce
• 3/4 cup quinoa
• 1 cup water
• 1 tsp oregano
• 1 tsp basil
• 1/2 tsp ground cumin
• 1/2 tsp chili powder
• 1/2 tsp crushed red pepper
• 1/4 tsp black pepper
• 1/4 cup shredded parmesan cheese

1. Bring to a boil a small stock pot of water.
2. Cut peppers in half and scoop out seeds and ribs.
3. Add to boiling water and boil 3 minutes.
4. Drain and rinse in cool water.
5. After draining pot, heat olive oil.
6. Add onion, carrot, shallot, garlic, and tomatoes.
7. Cook until vegetables are tender.
8. Add vegetarian crumbles or beef and cook until brown.
9. Drain, if necessary.
10. Add quinoa, water, tomato sauce, and seasonings.
11. Bring to a simmer, covered, and cook 15-20 minutes or until quinoa is done.
12. Meanwhile, preheat oven to 350.
13. Spray 9x13 pan with non stick cooking spray and place peppers inside.
14. When quinoa mixture is cooked, spoon it into the peppers.
15. Sprinkle with cheese and bake 20 minutes.

red bell peppers, olive oil, onion, carrot, shallot, clove garlic, cherry tomatoes, lean ground beef, tomato sauce, quinoa, water, oregano, basil, ground cumin, chili powder, red pepper, black pepper, parmesan cheese

Taken from cookpad.com/us/recipes/364690-stuffed-peppers (may not work)