This healthy veggie recipe is perfect healthy comfort food for the fall and it packs a protein punch!

Ingredients

• • • 1 cup quinoa, rinsed and drained
    • 2 cups water
    • 2 tablespoons olive oil
    • 1 small onion, diced
    • 2 cloves garlic, minced
    • 1 tomato, diced
    • 1 can of crushed tomatoes (28 oz)
    • 1 egg
    • salt and ground black pepper to taste
    • 6 bell peppers, tops cut off and seeded
    • 1 cup shredded mozzarella or cheddar cheese
    • Dried basil
    • Dried oregano

Instructions

1. 1. Preheat oven to 350 degrees F (175 degrees C).
   2. Mix quinoa and water together and bring to a boil. Cover and reduce heat. Simmer until quinoa is fluffy and water is absorbed, about 15 minutes.
   3. On a skillet cook and stir onion and garlic in olive oil until slightly translucent, 3- 4 minutes. Add diced tomato and cook 2-3 minutes until soft.
   4. Place quinoa, onion, garlic and tomato in a mixing bowl. Stir in basil and oregano, salt and pepper. Wait until the mixture cools then crack one egg and add to mixture. Stir together. (optional: add black beans and corn to mixture and replace basil and oregano with cumin and chilli spice.)
   5. Remove tops of bell peppers and remove all seeds from the peppers. Place quinoa mixture in hollowed out peppers. Put peppers in preheated oven in a baking dish and cover with one can of crushed tomatoes. Cover with aluminum foil and place in oven.
   6. Bake until the peppers are slightly tender (approx. 20 min). Remove aluminum foil cover; sprinkle peppers with mozzarella or cheddar cheese. Bake until cheese is bubbling and melted, about 5 more minutes.