Quinoa Stuffed Bell Peppers

I'm on a quinoa kick at the moment. These were quite delicious and packed with protein and veggies! Oh, and a food saving idea that I utilize all the time is to freeze tablespoon-sized balls of tomato paste in plastic wrap in a ziplock.

Also, a super quick marinara can be prepared while peppers are in the oven. Simply chop a few cloves of garlic and ass to a pot coated with olive oil and a can of hand crushed plum tomatoes. Cook it on low for about 20 minutes. Add a few grinds of fresh black pepper. Viola. No need for jarred sauce. EVER!

Ingredients

Peppers:
3/4 cups uncooked quinoa, rinsed
4 large red or yellow bell peppers
1 tablespoon olive oil
1 onion, chopped
handful of sliced crimini mushrooms
3 cloves garlic, chopped
1/4 teaspoon crushed red pepper flakes
1 tablespoon tomato paste
1 yellow squash, halved lengthwise and thinly sliced crosswise
14 ounces diced tomatoes
1 tablespoon fresh oregano, chopped, or 1 tsp dried
1 tablespoon fresh basil, or 1 tsp dried
1/4 teaspoon salt
1/4 teaspoon black ground pepper
2 cups marinara sauce, for serving
Shredded cheddar cheese for topping
Marinara:
1 can whole plum tomatoes
4 cloves garlic, chopped
2 tsp. olive oil
few grinds of black pepper

Directions

Preheat oven to 350º.

Bring 1 1/2 cups water to boil in a medium saucepan. Add quinoa, stir, cover, and lower heat to a simmer. Simmer for 15 minutes. Remove from heat and fluff.

Meanwhile, use a sharp paring knife to cut out the core from the peppers. Pull out any seeds and rinse the peppers inside and out.

In a large skillet, heat the oil over medium heat. Add the onion, mushrooms, garlic, and crushed red pepper. Continue to cook, stirring occasionally, until the mushrooms are golden brown, about 8 minutes.

Stir in the tomato paste, squash, tomatoes, oregano, basil, and salt and pepper and cook for about 2 minutes. Stir in the quinoa and remove the pan from the heat.
Place the peppers cut side up in a medium roasting pan. Spoon the filling into the peppers and fill the pan with water 1/2 inch deep. Add cheese on top. Bake until the peppers are tender and the top of the filling is lightly browned and crunchy, about 30 minutes.

Meanwhile, make your marinara by putting all ingredients in a pot and simmer for about 20 minutes. If you must, then use jarred sauce. :)

When peppers are done, either serve them whole or cut them in half with marinara on top.