“From Sue’s Kitchen”
Quinoa & chickpea stuffed peppers – serves 2
Bring 2/3 cups water to a boil in a small sauce. Add 1/3 cup rinsed quinoa. Simmer for 15 minutes or until the water is absorbed and the quinoa is cooked.
While the quinoa is cooking, sauté a chopped onion in a little olive oil, along with a clove or 2 of pressed garlic. When soft, add in a couple of handfuls of fresh spinach.
You may add in what herbs you like, I added a little thyme.
Combine the quinoa and the onion spinach mixture, then add about a cup each of rinsed and drained canned chickpeas and tomato sauce. Whatever you have on hand is fine, I used leftover tomato mushroom pasta sauce.
Mix it all up and stuff 2 cleaned and dried sweet bell peppers cut into halves. Add some cheese on top, or, if you want to go vegan leave it off or use nutritional yeast or non dairy cheese.
Pop into a 375 degree oven for 45 mins.