Bell Peppers Stuffed with Ground Beef and Quinoa

Wash the bell peppers well and place onto a baking sheet. Put them into the oven at 400°F for 10 minutes. When you reach the halfway point, turn them over and cook on the other side.

Wash the quinoa. Add 2 cups water for every 1 cup quinoa into a pot. When the water begins to boil, add the quinoa and let it cook for approximately 20 minutes, until the seeds open, and then drain.

Heat up some olive oil in a pan. Once hot add the finely chopped garlic. After 1 minute add the ground beef and some salt, and pepper. Cook for 2-3 minutes. Wash the mushrooms and slice them along with the onion. Add them to the pan. Let it cook for 5 minutes. Lastly, add the tomato sauce and mix well. Add several tablespoons of quinoa and mix well.

Remove the bell peppers from the oven. Cut them in half lengthwise. Remove the seeds from the peppers. Fill each bell pepper with the contents of the pan. Sprinkle some shredded cheese on top and place in the oven for a couple minutes so the cheese melts. Once melted, remove from the oven and serve.