Ingredients:
2 large green or red bell peppers
1 lb. (450 g) cooked quinoa
2 garlic cloves, minced
1 tsp. hot pepper seasoning
2 tomatoes, chopped
3 tbsp. fresh parsley, chopped
½ cup Parmesan cheese, shredded
2 tbsp. fresh lemon juice
Salt and pepper to taste
Prep
Slice bell peppers in half. Remove caps and seeds. Rinse and cook in a pan over a medium heat for about ten minutes.
In a mixing bowl, combine tomatoes, quinoa, parsley, lemon juice, garlic, and hot pepper seasoning and mix well.
Place the mixture into bell pepper halves; sprinkle Parmesan cheese on top.
Arrange stuffed bell peppers in a baking dish and bake at the medium temperature for 10–15
