Vegan Mushroom Quinoa Stuffed Peppers

Total Time: 35 Minutes | Prep Time: 15 Minutes | Cook Time: 20 Minutes | Servings: 5

Ingredients
5 bell peppers
2 cups of vegetable stock
1 cup of raw, red quinoa
8 oz of white mushrooms
2 tbsps of reduced sodium soy sauce
1/2 cup of nutritional yeast

Directions
1. Bring a large pot of water to a boil. Slice tops off of bell peppers and remove any seeds. Carefully submerge in boiling water and cook for 15 minutes. Remove peppers and set aside.

2. Add 2 cups of vegetable stock and 1 cup of strained, raw red quinoa to a pot. Bring to a boil and reduce to medium high heat for 20 minutes, or until all excess liquid has evaporated.

3. Slice mushrooms and add to a medium sized frying pan. Drizzle with oil and saute on medium heat for 15 minutes.

4. Once quinoa and mushrooms are finished, combine. Mix in soy sauce and nutritional yeast.

5. Portion 2 tbsps of mixture into peppers.

6. Serve immediately or portion into tupperware.