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Reverse Your Fatty Liver Quinoa & Rice Stuffed Red Peppers

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Prep Time 10 mins
Cook Time 20 mins

Ingredients
  

  • 3 medium red bell peppers cut in half with seeds removed.
  • 3 cloves garlic minced
  • 1 Tbsp Bragg Organic Extra Virgin Olive Oil
  • 3 sprigs fresh oregano minced(without stems)
  • 1 cup cooked quinoa
  • 1 cup cooked brown rice
  • 2 Tbsp balsamic vinegar
  • 1/2 lemon juiced
  • 1/2 cup pitted kalamata olives cut in half
  • 1/2 cup grape tomatoes cut in half
  • 2 pepperoncini's chopped
  • 2 Tbsp toasted pine nuts chopped
  • 1/2 cup crumbled firm tofu
  • 1/2 tsp salt
  • 1/8 tsp pepper
  • 1 15oz can tomato sauce

Instructions
 

  • Preheat oven to 400* F.
  • Rub the peppers with olive oil and place in a 9×13 inch baking dish. Set aside.
  • In a large saucepan on medium heat combine the oil, garlic and oregano and cook for 1-2 minutes(do not brown).
  • Add the remaining ingredients(except tomato sauce) and combine well.
  • Heat mixture till it's warmed through about 2 more minutes. Then remove from heat.
  • Stuff the warm mixture inside the peppers.
  • pour the tomato sauce over the peppers.
  • Bake for 30 minutes and enjoy!