Quinoa-Stuffed Sweet Peppers

This is an end-of-the-week type of recipe.   It takes no time to prepare, it’s filling, and there are leftover for lunch the next day.   Perfect for the holiday season when you’d rather be making cookies than real food. 

Here’s what you’ll need:

• 12 mini sweet peppers (the same mixture would likely fill 3-4 larger peppers)
  
• 2 cups cooked quinoa (never made quinoa?  Click here for directions and more info about this super-versatile food)
  
• 3/4 cup mild chunky salsa (presidents choice makes a sodium-reduced salsa that’s pretty great.  I’d also be inclined to try this recipe with a sweet corn salsa) 
  
• 1 cup firm tofu, cut into small chunks
  
• 1tbsp olive oil
  
• 1tbsp balsamic vinegar or lemon juice
  
• 1tbsp salt-free veggie seasoning
  

Here’s how to do it:
Preheat the oven to 350c
Wash peppers and cut the tops off and remove the ribs and seeds, then set aside.  In a bowl or the same pot that you cooked your quinoa in, combine all ingredients.  Spoon the mixture into the peppers and put the lids back on so that the mixture doesn’t dry out in the oven.  Pop your peppers into a muffin tin or casserole dish (just make sure they are standing up - use some aluminium foil around the edges to keep them snug) and cook at 350 for about 40 minutes.

I served the peppers atop a spring mix with some sun-dried tomatoes and a bit of balsamic vinegar and olive oil.  Kevin ate 4, but I think normal people would be happy with 2.