Quinoa Tofu Mushroom Stuffed Peppers

Serving size: 4-6

Ingredients:

• 1 carton extra firm organic tofu, small diced 1 carton shiitake mushrooms, chopped

• 2 cups of quinoa of your choice, precooked 6 bell peppers, multicolored

• 3 tbsp vegan hoisin sauce

• 5 tbsp low sodium soy sauce or tamari

• 2 tsp ground cumin

• 2 tsp five spice Chinese powder

• 1 tbsp grapeseed or avocado oil

• 2 tbsp green onions, diced

• 3 cloves of garlic, minced

• 2 1/2 inch ginger, chopped

• Fresh parsley, minced for garnish

Equipment:

• Skillet

• Baking sheet with parchment paper for roasting

• Oven

Directions:

1. Preheat the oven to 375 degrees. Place parchment paper onto baking sheet. Set

   aside.

2. Pat dry the tofu and cut into small dice and set aside. Rinse rest of the vegetables.

3. Cut off the top of the bell peppers and scoop out the insides and empty the

   peppers to be filled with rest of the ingredients. Set aside the tops of the bell

   peppers.

4. De-stem the mushrooms if necessary. Use brush to brush off any sediment, not

   necessary to wash. Then rough chop them all.

5. Turn flame to medium heat. Add oil to skillet and then add ginger and garlic. Sauté for 1 minute then add tofu and mushrooms. Add soy sauce and hoisin sauce. Sauté for another 5-7 minutes. Add the dry spices to the mixture. Adjust to low heat or flame.

6. Add precooked quinoa to the mixture. Cook for another 2 minutes. Add green scallions.

7. Turn off heat and ladle the mixture equally into each bell pepper. Place the bell peppers onto the baking sheet. Bake for 25 minutes. Garnish with parsley.

8. Serve with or without tops and enjoy immediately!