Stuffed Red Peppers with Quinoa and Seasonal Veggies

Directions

1In a large sauté pan heat 1 tablespoon olive oil. Add the onion and cook until soft, about 2-3 minutes. Then add the vegetables and the salt, black pepper, fresh herbs and cook for another 4 minutes. Add the tomato puree and cook for another 6 minutes. Mix well with the quinoa.

2Preheat the oven to 350F.

3Clean the red peppers. With a small knife cut an opening around the steam, like a “hat”. Preserve it. Remove all the seeds. Stuff the pepper gently with a spoon, so you don’t break the skin. When all the peppers are ready, arrange them like little dolls with “hats on” in a deep baking pod. Add water enough to cover ¾ of them and place them in the oven. Bake the stuffed peppers for 25 minutes

4Serve them with yogurt on a side.