Ingredients

• 1 cup tri-colour or white quinoa Ingredients
• 2 cups water Ingredients
• 1/2 red onion, finely chopped Ingredients
• 1-2 garlic cloves, minced Ingredients
• 1 tbsp coconut oil Ingredients
• 3 tbsp gluten-free tamari Ingredients
• Pinch of sea salt & pepper Ingredients
• 1 tsp ground cayenne Ingredients
• 2 tbsp extra virgin olive oil (evoo) Ingredients
• 3/4 cup chopped fresh parsley Ingredients
• 4 red, orange or yellow sweet peppers Ingredients

Instructions

1. In a medium size pot, bring water and quinoa to a soft boil. Reduce heat to a simmer and place lid on top of pot but leave open slightly to let steam out. Stir every so often until quinoa is fluffy, approximately 15 minutes.
2. Meanwhile, in a pan saute onion and garlic for 3-5 minutes. Set aside.
3. Preheat oven to 350 degrees.
4. Combine cooked quinoa, onion, garlic, tamari, seasonining, evoo and parsley together in a large bowl. Give it a taste test. Decide if it needs any more seasoning.
5. Wash and cut the tops off sweet peppers, do not discard the tops. Clean out the seeds and carefully spoon quinoa mixture into each pepper. Place peppers on baking sheet and put the pepper top back on the pepper. Bake for 25-30 minutes or until peppers are getting soft. Be careful not to overcook.