Recipe: Stuffed Peppers

Ingredients

• 6 medium to large bell peppers (any color)
• 2 tablespoons olive oil
• 1 medium onion
• 500 mushrooms
• 1 medium courgette
• 1 leek
• 1-2 celery stalks
• 2 eggs
• 1 cup cooked quinoa
• 100 g grated cheese
• Salt and pepper to taste
For the tomato sauce:
• 2 cans diced tomatoes
• 1 small chipped onion
• 1 clove garlic, crushed
• 2 teaspoons oregano
• 2 tablespoons oil
• Salt and pepper

Instructions

1. Preheat the oven to 180 degrees C

2. Cut the tops of the bell peppers, remove the seeds and membranes and rinse under cold water. Place the peppers into an oven dish and bake for 25-30 minutes.

3. In the mean time, prepare the tomato sauce. Heat 2 tablespoons of olive oil in a skillet. Chop the onion and sauté for 5 minutes. Add the garlic and cook for another minute or 2. Add tomatoes, oregano, salt and pepper and cook for 20 to 30 minutes on a medium to low heat.

4. Now you can prepare the stuffing. Chop the onion and leeks and sauté with 2 tablespoons of olive oil for 5 to 8 minutes. Add chopped mushrooms, leek, celery and courgette and continue to cook for another 10 minutes.

5. Remove from the heat, add the quinoa and the eggs, slightly beaten, and mix well to combine. Add half cup of the tomato sauce, salt and pepper and set aside.

6. Remove the peppers from the oven, stuff them with the mixture and put them in a baking dish.

7. Pour the tomato sauce in the dish so that the peppers are covered just about 3/4 . Top the peppers with shredded cheese and bake for 30-40 minutes.