You may substitute brown rice for quinoa, however, the benefits are much better when using quinoa!

4 large Bell Peppers
1 tbsp. Olive Oil
1 clove Garlic
1½ cups Mushrooms, finely chopped
1 Zucchini, finely chopped
1¼ cup Quinoa, cooked
1 large Tomato, peeled, seeded and finely chopped
⅓ Nuts of some sort
½ cup Black Olives, pitted and finely chopped
2 tbsp. Basil

First note: I toasted the quinoa to add flavor!
To toast quinoa, place it in a pan alone (no oil or butter, just the quinoa itself) over medium-high heat.
When you start to hear popping, stir gently and consistently to toast it evenly.
Continue until desired darkness, then add the water.
Cook as usual!

Preheat the oven to 350˚F.

Slice the tops off the peppers, seed them and set them aside.
Keep the top!

Heat the oil and garlic in a pan. Add the mushrooms and zucchini.
Cook for 5 minutes, stirring occasionally.

In the meantime, gently stir together the quinoa, tomato, black olive, basil and nuts.
The nuts are for crunch. Feel free to leave them out if you’re concerned about allergies.
I used pecans (because that’s all I had in the house!), although I’m sure almonds or pine nuts would be just as great!

Add cooked mushrooms and zucchini to the quinoa mixture.

Spoon some stuffing into each pepper and top with the lids.

Place the stuffed peppers in a shallow pan, cover with foil and bake 35-40 minutes.

Serve with more veggies!