Vickys Spooky Stuffed Halloween Peppers

• 4 yellow bell peppers
• 180 grams dry quinoa
• 150 grams chopped onion
• 100 grams chopped mushroom
• 2 clove minced garlic
• 2 tbsp chopped parsley
• 2 tbsp olive oil
• 4 tbsp nutritional yeast flakes
• 480 ml vegetable stock

1. Preheat the oven to gas 4 / 180C / 350F
2. Cut a neat lid off the peppers and carefully deseed keeping the peppers whole, then carve a pumpkin face out
3. Brush the inside with oil and a sprinkle if salt and pepper and bake for 25 - 30 minutes
4. Meanwhile, fry off the onion until almost translucent before adding the mushrooms and cooking a further 2 minutes
5. Stir in the garlic, then add the parsley, quinoa and stock, seasoning to taste
6. Reduce heat and simmer gently until quinoa is light and fluffy
7. When the peppers are ready, stuff them with the quinoa and put their lids back on
8. You can use small squash for this too.
9. Bake at gas 5 / 190C / 375F for an hour for them

yellow bell peppers, quinoa, onion, mushroom, garlic, parsley, olive oil, yeast, vegetable stock

Taken from cookpad.com/us/recipes/333695-vickys-spooky-stuffed-halloween-peppers (may not work)