Stuffed Green Peppers
Makes 6 servings

Ingredients

2 large green, yellow and red peppers (try purple or orange)
1 ½ cups dry quinoa
3 cups water or vegetable stock
1 cup peas (thawed if frozen, precooked if fresh)
1 medium onion, finely chopped
season salt to taste
6oz feta cheese (optional)
3 tomatoes, chopped (optional)

Directions

Preheat oven to 350 degrees
1. Slice off top of green peppers, remove seeds
2. Rinse quinoa before cooking to remove the coating of a bitter substance called saponins.
3. Bring water to a boil.
4. Stir in quinoa, cover, reduce heat and simmer for 15-20 minutes, or until all of the water is absorbed.
5. Stir in tomatoes and **chopped onions.
6. Add season salt to taste.
7. Divide between the peppers
8. Place in a baking dish or muffin tins.
9. Bake for 20-30 minutes or until peppers are slightly tender.
10. Add feta cheese and chopped tomatoes the last 10 minutes in the oven.
11. ENJOY!

Nutrition facts: Calories 200; carbs 38grams; protein 7grams; fat 2 grams

Does not include optional cheese and tomatoes.

**If you prefer your onions less crunchy, sauté them in a little olive oil before adding to the mixture.