Méli-mélo: Stuffed Peppers

Ingredients:

• 1.5 cups cooked quinoa (or a mix of grains like barley, brown rice, buckwheat, millet, etc - whatever you prefer. Even white rice will do.)

• 2 Tbsp olive oil

• 3 cloves garlic, minced

• 1 large sweet onion, diced

• 2 cups mushrooms (I used white button mushrooms), chopped

• 2 tsp Italian seasoning (rosemary, basil, thyme, and oregano)

• 1/2 tsp salt (+ more to taste)

• 1/2 tsp black pepper (+ more to taste)

• 1/2 tsp crushed red pepper

• 1/2 cup red wine (I used a dry cabernet sauvignon)

• 1 cup fresh parsley, chopped

• 1/2 cup vegan “beef” crumbles (I used Gardein brand)

• 2 cups tomato sauce (canned is fine)

• 6 bell peppers, tops sliced off (and set aside) and insides cleaned out

Instructions:

1. Preheat oven to 400 degrees Fahrenheit, and cook quinoa or grain(s) of choice to package directions.

2. While quinoa or grain(s) of choice are cooking, saute olive oil in a large pot over medium-high heat. Add onions and garlic and cook until onions are soft and translucent.

3. Add mushrooms, Italian seasoning, salt, pepper, crushed red pepper, and wine, and cook for about ten minutes, or until mushrooms are vastly reduced in size and beginning to turn brown. The mixture should be fairly watery at this point.

4. Add parsley, tomato sauce, and vegan “beef” crumbles and cook on medium heat until heated through.

5. Take off heat and mix in quinoa (or whichever grains you like) until everything is well incorporated.

6. Place peppers in a casserole dish and fill with mixture. Put the tops back on (as much as possible- some maybe broken, but put on top anyway… see pics below.)

7. Bake uncovered for about 35 min, or until the peppers are soft and easily pierced with a fork.

8. Let cool and garnish with fresh parsley.

9. Enjoy!