Vegan & Gluten-Free Stuffed Peppers with Quinoa

Impress all your friends and family by serving up these stuffed peppers at your next gathering. Filled with fibre and nutrients these make a great meatless side dish or entrée. Vegetables stuffed inside a vegetable, how much healthier can you get?  

1/4 cup quinoa
1/2 cup brown rice
2 cups water
1 cup organic red onion, diced
1 cup organic mushrooms, sliced
1 organic zucchini, diced
1 tbsp. garlic, diced
1 tbsp. coconut oil
2 tbsp. tamari
1 cup Eden black soy beans, drained
6 medium-sized organic red peppers  

Combine quinoa and brown rice with water. Bring to a boil. Reduce and let simmer 30 minutes. Set aside. Melt coconut oil and add in vegetables and garlic. Saute until tender. Stir in the cooked grains, tamari and soy beans if using. Take the top off the peppers. Scoop out the insides and spoon in the filling. Place the top back on the pepper and wrap 2 peppers up together in foil. Place over medium high heat for 15 minutes. Turn over for another 15 minutes. Remove foil and serve.  

Meat option: Add in 1 pound of ground chicken and sauté with the vegetables. Add in the grains and tamari and 1 cup grated cheese. Spoon into peppers.