Quinoa and Veggie Stuffed Peppers

Start by preheating your oven to broil. Then cut your bell peppers in half and core them. Place the peppers face down on a baking sheet and coat with a 1/2 tsp olive oil and salt. Broil for about 15 minutes or till the outer skins are lightly browned and the peppers are fork tender.

Meanwhile prepare your quinoa. Heat 1 tsp of olive oil over medium heat. Once hot add quinoa. Cook for a few minutes, stirring occasionally to pearl the quinoa. Then add vegetable broth and water and bring to a boil. Once boiling, reduce heat to low, cover with a lid, and cook for 20 minutes.

Now on to the veggies. Heat 1/2 Tbsp of olive oil in a pan over medium-high heat. Once hot, add onion. Cook for a few minutes, then add zucchini, eggplant, and mushrooms. Stir occasionally. After about 8 minutes or so add the garlic. When the veggies are soft and almost done, add tomato and cook till all the veggies are well done.

Meanwhile prepare the sauce. Boil the cashews for 10 minutes to soften. Then drain water and add the boiled cashews to a blender along with the remains ingredients. Blend till smooth and creamy. Set aside for later.

Once quinoa and veggies are done, add the quinoa to the veggies. Add the basil, Italian parsley, olives, onion powder, salt, pepper, and pine nuts and mix well. Now its time to assemble the peppers. Turn the peppers open side up and fill them with the quinoa veggie mix. Really pack it in there and use a spoon to shove it in all the corners and cracks. Then top with some of the Cheesy Cashew Tahini Sauce and broil for 5-7 minutes. Top with some Italian parsley, serve with extra cashew tahini sauce, and enjoy!