1 tsp olive oil
1 lb white or Portobello mushrooms, chopped
1 cup fresh parsley, stems removed, chopped
2 tsp dried oregano
2-1/2 cups quinoa or rice, cooked. If you add meat, you may want to cut the amount in half.
1 cup tomatoes, roasted then diced
6 red, green or yellow bell peppers, tops cut off, seeds removed
Sea salt and pepper, to taste
1-2 cups of ground meat, optional.
Mozzarella cheese or marinara sauce for topping, optional.
Preheat oven to 350 degrees. I like to go ahead and place the peppers in a baking dish, and let them bake while preparing the other ingredients – it makes everything go faster.
In a large skillet, heat the oil over medium-high heat. Add the ground meat, if using. Add the mushrooms and cook, stirring for 4 minutes or until tender.
Add parsley and oregano and cook, stirring, for 1 more minute. Add the cooked quinoa and tomatoes and cook, stirring for 3 more minutes. Season with salt and pepper.
Remove the peppers from the oven (carefully), and spoon about 3/4 cup of the mixture into each one.
Bake for approximately 20 minutes, or until the peppers are soft.