Stuffed Peppers

The tomato soup makes this recipe!!!

Stuffed Peppers

• 3 sweet peppers
• 0.5 cup quinoa (1 cup water or vegetable broth)
• 1 zucchini (shredded)
• 1 carrot (shredded)
• 1 cup mushrooms (coarsely chopped)
• 1 small red onion (diced)
• 1 tablespoon turmeric
• 1 clove minced garlic
• 1 tsp cumin
• 1 TBS chili powder
• 1 can drained black beans
• juice of 1 lime
• Salt (to taste)
• Pepper (to taste)

Sauce

• 15oz diced tomato 
• 2 cups tomato soup (we used Dr Furhman's recipe from here http://heal-thy-self-cb.blogspot.com/2014/01/week-4-day-2-level-2-dr-joel-fuhrmans.html)

Directions

Stuffed Peppers
Step 1	Cook 1 cup of quinoa in two cups of water. Bring the quinoa to boil stir and cover the pot with a lid. Turn the heat down to a low simmer, let it simmer for 10 minutes.
Step 2	Core the peppers, removing the seeds and membranes.
Step 3	In a large skillet water saute the diced onion, minced garlic, and coarsely chopped mushrooms sauté for 5 minutes or until onion becomes translucent.
Step 4	Add the the carrots and zucchini to the pan. Add turmeric, chili powder, and cumin. Sauté for another 2 minutes or until the squash and zucchini become soft.
Step 5	Add cooked quinoa and beans to the vegetables and mix everything well, adding the juice of 1 lime.
Step 6	Stuff the peppers with the mixture, place them into an oven safe pan. Pour the sauce (see step 7 bellow) all over the peppers and bake at 350°F for about 1 hour.
Sauce
Step 7	Mix the 15oz diced tomato and 2 cups of tomato soup Top with cheese or dayia cheddar cheese