Ingredients

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)

Preparation

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