Quinoa Stuffed Peppers

Ingredients

I halved the recipe but this is the full

Quinoa pilaf

1 cup quinoa

1 minced garlic clove

2 tsp olive oil

1 1/3 cup water

1/4 tsp salt

Pinch saffron (I skipped, didn't have)

3 bell peppers

Oil for brushing

1 TBSP olive oil

1 1/2 cups finely chopped onion

1/4 tsp salt

2/3 cup diced carrot

2 cup chopped mushroom (I didn't have so used carrots and celery)

1/4 cup currants (could use raisins or craisins I think)

1 TBSP chopped fresh tarragon or 1/2 tsp dry or replace with basil

1 TBSP lemon juice

Salt and pepper

4 ounces of chèvre (goat cheese or feta or Parmesan

Directions

Preheat to 400
Rinse and drain quinoa, in auspice pan high heat cook quinoa and garlic 1 minute stir constantly. Add water salt saffron bring to boil, cover simmer till water absorbed. Stir to fluff.
Cut peppers in half lengthwise leave stems on to stabilize. Remove seeds brush inside and out with oil place cut side down on baking sheet. Roast about 15, softened but still firm, set aside to cool and reduce oven to 350.
Warm oil on med heat add onion cook till soft, add salt and carrots, cover and cook 3-4 min, add mushroom cover cook till all tender about 5 min
Combine cooked quinoa, veggies, currants, and tarragon, season salt and pepper. Stir in lemon juice. Fill peppers and top with cheese, loosely cover with foil and bake till hot through, 10-15 min
Can stuff the peppers ahead of time then heat when ready to serve.

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