Stuffed Peppers

Ingredients:
1 tsp olive oil
1 lb white or Portobello mushrooms, chopped
1 cup fresh parsley, stems removed, chopped
2 tsp dried oregano
2-1/2 cups quinoa or rice, cooked.  If you add meat, you may want to cut the amount in half.
1 cup tomatoes, roasted then diced
6 red, green or yellow bell peppers, tops cut off, seeds removed
Sea salt and pepper, to taste
1-2 cups of ground meat, optional.
Mozzarella cheese or marinara sauce for topping, optional.

Instructions:
Preheat oven to 350 degrees.  I like to go ahead and place the peppers in a baking dish, and let them bake while preparing the other ingredients – it makes everything go faster.


In a large skillet, heat the oil over medium-high heat.  Add the ground meat, if using.  Add the mushrooms and cook, stirring for 4 minutes or until tender. 
Add parsley and oregano and cook, stirring, for 1 more minute.  Add the cooked quinoa and tomatoes and cook, stirring for 3 more minutes.  Season with salt and pepper.


Remove the peppers from the oven (carefully), and spoon about 3/4 cup of the mixture into each one.
Bake for approximately 20 minutes, or until the peppers are soft.
Serves 6.

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