Quinoa Stuffed Peppers

Quinoa Stuffed Peppers

3 large red bell peppers

½ cup quinoa

¼ cup pine nuts

2 tsp extra virgin olive oil

¼ cup chopped onion

1 garlic clove, minced

1 (14.5 oz) can diced tomatoes

4-5 fresh basil leaves, torn into small pieces

1 Tbsp chopped fresh parsley

salt and pepper

2 Tbsp Italian seasoned bread crumbs

Preheat oven to 400.

Cut tops off peppers and remove seeds. Set aside peppers and tops.

In a medium pot, bring ¾ cup water and quinoa to a boil. Cover and reduce heat. Simmer for 15 minutes.

Meanwhile, pan toast the pine nuts in a small dry skillet over medium heat, stirring often so they don't burn. When the pine nuts are lightly browned set them aside. Return the skillet to the heat and add the olive oil. Saute onions and garlic for 3-4 minutes. Stir in the diced tomatoes, basil and parsley and bring to a simmer. Season with salt and pepper to taste.