Mexican Stuffed Vegetables

This is a take off from our stuffed pepper recipe without the tomatoes. Our son isn't much of a tomato fan.

Ingredients for stuffed vegetables
2 large peppers, cored and seed removed
2 large portobello mushrooms caps
3 medium zucchini, halved lengthwise, seeds removed

Ingredients for stuffing
1/2 cup quinoa
1 cup low sodium vegetable broth
1/2 cup lentils, rinsed, drained (black beans could be used instead)
1 cup low sodium vegetable broth

1 small red pepper, chopped
3 green onions, chopped
1 cup broccoli, chopped
1/2 pound shiitake mushrooms, chopped
4 cloves of garlic minced
salt and pepper to taste
1/4 cup fresh parsley or cilantro, chopped
1 tsp chili powder
1 tsp cumin
1/2 tsp oregano
cayenne to taste

Daiya cheddar cheese

Directions:
Cook the quinoa in the broth
Cook the lentils in the broth
Saute the small pepper, green onions, garlic, mushrooms, herbs and spices
Once these are cooked, combine to make the stuffing

Fill the vegetables with the stuffing. Top with Daiya Cheese. Bake for 30 minutes at 350

The vegetables are not mushy. If one would like them softer, prebake the vegetables for 15 minutes and then stuff.

For those of you who eat dairy, shredded cheddar would work as well. One 14 oz can/jar of stewed tomatoes, drained could be easily added to this. The tomato juice from the can/jar could be used in place of some of the broth in the quinoa. A 1/2 cup of corn could also be added as well. You may need another pepper to stuff though.