Ingredients
• 1 teaspoon olive oil
• 1 pound cremini or button mushrooms, chopped
• 1 cup (packed) fresh parsley, chopped
• 2 teaspoons oregano
• 2 ½ cups quinoa, rinsed and cooked
• 1 cup tomatoes, fire roasted, diced
• Sea salt and pepper
• 6 red or green bell peppers, tops cut off and saved, seeds removed
Instructions
Preheat oven to 350 F. In large skillet, heat oil over medium-high heat . Add mushrooms and cook, stirring, for 4-5 minutes or until tender . Add parsley and oregano and cook, stirring for 1 minute . Add quinoa and tomatoes and cook, stirring for 3 minutes . Season to taste with salt and pepper . Spoon about ¾ cup quinoa mixture into each bell pepper . Place stuffed peppers in baking dish, tucking the tops beside each pepper . Bake for 25-30 minutes or until peppers are soft . Place tops on stuffed peppers before serving
Recipe derived from: https://my.standardprocess.com/Products/Literature/Patient-Purification-Program-Guide