Black Bean, Mushroom & Quinoa Stuffed Peppers

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 2 cups mushrooms, finely chopped
• 1 tablespoon chili powder
• 1 teaspoon salt
• 1 (15 ounce) can tomato sauce
• 1/4 cup water
• 1/2 cup quinoa
• 4 large red bell peppers
• 1 (15 ounce) can black beans, drained and rinsed
• 1 teaspoon pure maple syrup
• cilantro, chopped, for garnish

Directions

1. 1

   In a saucepan over medium heat, sauté the onions in olive oil for 3 to 5 minutes, until onions are translucent.

2. 2

   Add garlic and mushrooms; sauté about 5 minutes, until the mushrooms have released their moisture.

3. 3

   Stir in the chili powder and salt.

4. 4

   Add the quinoa and 1 cup of the tomato sauce (reserve the rest) and the water; lower the heat and cover, and simmer for about 20 minutes, stirring once.

5. 5

   Meanwhile, preheat the oven to 350º F.

6. 6

   To prepare the peppers, boil a pot of water. Cut the tops off the pepper and remove the seeds and ribs.

7. 7

   Boil the peppers for 5 minutes, and then drain them.

8. 8

   When quinoa is finished simmering, combine the beans and maple syrup with the cooked quinoa mixture.

9. 9

   Stuff each pepper with the filling, and stand them upright in a baking dish. Pour the remaining tomato sauce over the peppers, and bake for 15 minutes.

10. 10

    Remove from oven; garnish with cilantro, and serve.