Easy Stuffed Mushrooms and Bell Peppers

Sandra Lee would call this recipe semi-homemade...I used a boxed quinoa mix, one that came preseasoned and it tasted delightfully herby. You can modify this recipe for whatever you have in your pantry. Happy stuffing :)

Bell Peppers
1 package quinoa (I used Rosemary and Olive Oil Near East brand quinoa mix. You can also use regular quinoa and add your own spices).
1 can diced tomatoes (no salt added)
4-5 bell peppers
4 cloves garlic, minced

1. Rinse bell pepper and cut off top, rip out inside and clear of seeds.
2. In a oven safe casserole dish place the bell pepper with the opening facing upwards. Put in an oven preheated to 375F and cook for 15 minutes.
3. Prepare quinoa as directed but cook 3-4 minutes under so that it is al dente. Set aside.
4. Carefully take peppers out of oven and stuff with quinoa, tomatoes and garlic. Grind fresh black pepper and sprinkle some salt. Put back in oven and cook for 20 minutes, or until bell pepper is to your desired texture.

3 portabello caps
handful of spinach (torn) for each cap
3 cloves garlic (minced)
1/2 C panko
3 Tbsp parma (or nooch)
1-2 tsp red pepper flakes
2 tsp black pepper
1 tsp salt

1/2 Tbsp whole grain mustard
1 Tbsp red wine vinegar
2 tsp EVOO
salt, pepper

1. Rinse portablello caps and put smooth side down on a baking sheet. Add minced garlic.
2. Prepare the vinaigrette in a small bowl. And then spoon half of the sauce evenly onto the mushrooms.
3. Cover the caps with spinach, and spoon the rest of the sauce over the spinach.
4. In a small ziploc back, add panko, parma, red pepper, black pepper and salt. Shake bag until topping is mixed. Add the panko topping to the mushrooms.
5. Bake in an oven at 375 for 20 minutes.