Pure Chef – Pure is in…

Stuffed Peppers

Serve 8

Ingredients

2 Red bell peppers, halved lengthwise, ribs and seeds removed
2 Green bell peppers, halved lengthwise, ribs and seeds removed
2 Tbsp. olive oil
1 onion chopped
1/2 cup of chopped celery
1/2 cup of chopped carrots
1 cup of sliced white mushrooms
1 cup of any canned beans of your choice or lentils (drained)
1 cup of fresh cilantro or parsley chopped
3/4 cup of cooked Quinoa (per package instruction)
2 cloves of garlic
1 Tbsp. cumin
1 Tsp. ground cinnamom
1 Cup vegetable broth
Salt & pepper to your taste (for low sodium use a non- salt seasoning)

Directions

Heat the oil in a saucepan and add the onions. Cook until translucent. Add the remaining vegetables( beside the peppers), and cook for about 10 minutes or until all liquid has evaporate.

Transfer to a bowl and add the beans, Quinoa and remaining ingredients. Mix well.

Preheat oven to a 375F, and grease baking dish with some oil spray.

Fill each pepper with the Quinoa mixture, and place each stuff pepper into the prepared dish.

Pour the vegetable broth around the peppers and cover with foil.

Bake for 15 minutes.

Options:
You can sprinkle some grated cheese of your choice (non-dairy cheese for vegans)on top of each stuffed pepper before baking.

You can substitute the beans or lentils for 1 can of drained non salt no sugar corn.

You can add chopped tomatoes to the mixture.

You can also add 1/2 cup of chopped nuts(unsalted and roasted without oil).