Vegetarian Quinoa-stuffed peppers

Easy to make, absolutely delicious. I like to eat them with some brussel sprouts, but they are generally pretty filling on their own! They are full of flavour, and all the nutrients your body needs!

You will need:
2 peppers, assorted colours
1/3 cup of quinoa
2/3 cup of water
1/2 tsp of curry powder
1/2 tsp of cumin
1/2 tbsp of olive oil
5 or 6 small mushrooms
1 clove of garlic
1/4 cup of peas
1 cup of spinach
1/4 cup of crumbled feta
1 tbsp of lemon juice
Pepper to taste
1/4 cup of cilantro

Serves two.

Prep:
1. In a pot, bring the water and quinoa to a boil, and then add cumin and curry powder. Turn the heat down to low, and let it simmer before taking it off the stove top.
2. Neatly cut the tops off of your peppers, and extract the seeds and innards. Discard the stem, but keep the tops and dice them.
3. Heat olive oil up in a pan, and mix in the diced pepper tops with garlic. Once these become soft, add the spinach, mushrooms, and peas. Cook until all vegetables are soft.

4. In a large mixing bowl, stir together your feta, lemon juice, cilantro and pepper. Then add your pan o veggies, and the quinoa. Mix well.

5. Preheat your oven to 375F. Scoop the quinoa-veggie mixture into your peppers. Placed stuffed peppers on cooking sheet covered in tin foil. Lightly cover the peppers with tin foil. Cook peppers or 40 minutes, removing the tin foil top from your peppers at approx 20 minutes.