Back to the basics, with a twist: Quinoa Stuffed Peppers!

The previous cabbage recipe lasted a couple days, & it was good.

We need to get back to tofu & beans & greens, so I worked with those a bit to make some fun stuffed peppers!

I started with an onion. Sauteed it. Added an extremely hot pepper, seeded. I added a cup of cubed zucchini since I don't eat sugar, and hence can't eat zucchini bread. When all is soft, I added tons of kale, cut very small. When it looked like that was cooking good, I added some spinach to the mix. For taste, I added some balsamic vinegar.

While all of that was cooking, I make simple quinoa, a grain with protein.

I combined my mixture to the quinoa. I added beans and a package tofu.

I put some peppers, already soft from boiling a bit, to a square, glass pan. I stuffed them with the mixture.

Craig and I ate the mixture that didn't fit into the peppers for dinner. I will cook the peppers in the oven at 350 for an hour for dinner tomorrow. Voila! 2 meals.

Sometimes I make quinoa stuffed peppers by adding a portion of tofu, a can of beans, and 1 cup of salsa. That is a shortcut. You can put spaghetti sauce on top to bake as well. We love quinoa stuffed peppers! Play with the recipes!