Quinoa-Stuffed Red Peppers

- Prepare one cup of Trader Joe's Organic Tri-Color Quinoa or any other quinoa product (For extra flavor, I prepare it in vegetable bouillon instead of just water)
- Saute 1/2 onion,  1 clove garlic, and 1 cup chopped mushrooms in olive oil until cooked
- Season mixture with s&p, cumin, and dried oregano
- Add pre-cooked black beans, chickpeas, or lentils to the veggie mixture until heated
- Add 1/2 cup shredded parmesan cheese to mixture
- Pre-heat oven to 350
- Cut 2-3 red peppers in half and take out the seeds and guts
- Spray or brush the outside of the red peppers with olive oil
- Stuff the peppers with the mix and top with a handful of shredded mozzarella cheese
- Bake for 20 minutes or until the cheese melts and browns
- Cool and Enjoy