2 tablespoons olive oil
1 medium sized onion, finely chopped (about 1 cup)
3 cloves garlic, minced
2 cups finely chopped mushrooms
1 tablespoon chile powder
1 teaspoon salt
1 (15 ounce) can tomato sauce
1/4 cup water
1/2 cup quinoa
4 Large red bell peppers
1 (15 ounce) can black beans, drained and rinsed
1 teaspoon pure maple syrup
fresh cilantro for garnish
In a saucepan over medium heat, sauté the onions in the olive oil for 3-5 minutes, until onions are translucent. Add the garlic and mushrooms; sauté about 5 minutes, until the mushrooms have released their moisture. Stir in the chile powder and salt. Add the quinoa and 1 cup of the tomato sauce (reserve the rest) and the water, lower the heat and cover, and simmer for about 20 minutes, stirring once.
Meanwhile, preheat the oven to 350 F and prepare the peppers: Boil a pot of water. Cut the tops off the peppers and remove the seeds. Boil the peppers for 5 minutes and then drain them.
Combine the beans and maple syrup with the cooked quinoa mixture. Stuff each pepper with filling and stand them upright in a baking dish. Pour the remaining tomato sauce over the peppers and bake for 15 minutes. Remove form oven, garnish with cilantro, and serve.
Recipe from VEGAN WITH A VENGEANCE