30
Mar
Ingredients
2 cups of cooked brown rice
1 cup of cooked quinoa
10 small peppers (red, orange, yellow)
1 cup of chopped celery
2 onions
2 carrots, 2 zucchini
salt, pepper (half a tsp each)
3 tbs olive oil
1 tbs of tomato paste
1 tbs of soy sauce (low sodium)
Directions
In a large pan, cut the onions to medium pc and fry them with olive oil, add the salt and pepper. When the onions turn a little brown, add the celery, carrots, and zucchini(all cut in small pc). Stir fry for a few minutes, add the tomato paste, mix, add the cooked brown rice and quinoa, mix together with the vegetables on medium heat, add the soy sauce, mix for a few more minutes and turn off the heat.
Cut the top of each pepper, clean the inside, and put the stuffing inside all the way to the top of the peppers.
In a medium tray put a little bit of olive oil, put the stuffed peppers inside, heat the oven for 375F, bake for 30 minutes. Cover the tray with aluminum foil and bake another 30 minutes.
Optional – can put strips of mozzarella cheese on top of the peppers in the last 5 minutes.