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 9x13 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!
Tried this recipe?Let us know how it was!