Quinoa Stuffed Bell Peppers

I found this recipe in a  Healthy Cooking magazine and decided I wanted to give it a Vegan whirl. It was absolutely delicious and very easy to prepare. Give it a try and you can always use real ground beef if you have to ;-)

• 1 can diced tomatoes,  undrained
• 1 cup water
• 1/2 cup quinoa, rinsed
• 2 large green peppers
• 1 package Morning Star Crumbles
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 3 teaspoons dried parsley flakes
• 2 teaspoons paprika
• 1/2 teaspoon salt
• 1/2 teaspoon crushed red pepper flakes (use less if  you can't handle it)
• 1/4 teaspoon pepper
• 2 cans (8 oz. each) no-salt-added tomato sauce, divided
• 3/4 cup frozen corn kernels, thawed
• 1/2 cup shredded cheedar cheese substitute,  (Veggie Shreds is what I use)

Drain tomatoes reserving juice; set aside.

In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, uncvoered, 15-20 minutes or utnil liquid is absorbed.

Meanwhile, cut peppers in half lengthwise and remove seeds.

In a Dutch oven, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water; invert onto paper towels.

In a large skillet, cook the crumbles, onion, garlic, parsley, paprika, salt, pepper flakes and black pepper over medium heat until onion is tender.

Stir in one can tomato sauce, corn, quinoa and tomatoes; heat through.

Spoon into pepper halves. Place in 13x9-inch baking dish coated with cooking spray.

Combine the reserved tomato juice and remaining tomato sauce; pour over peppers. 

Cover and bake at 350 for 30-35 minutes or until peppers are tender. Sprinkle with cheese; bake 5 more minutes until cheese is melted.

I served with a tossed salad and a glass of wine.