Quinoa Stuffed Peppers

We are quinoa fans in this house.  I made up this recipe a while ago, but wasn't compelled to write it down until I needed to know how many points it was worth.  This is a very filling, healthy vegetarian meal.  I like to make it with this basic mix of veggies, but it would also be tasty with kidney or black beans thrown in, or even some sausage or ground beef.  You really can't go wrong with stuffed peppers.

Quinoa Stuffed Peppers (makes 4 servings)

Ingredients

• 1 1/4 cup quinoa, cooked
• 1/2 medium summer squash or zucchini, chopped
• 1/2 medium tomato, chopped
• 2 medium mushrooms, chopped
• 2 garlic cloves, crushed
• 1/4 cup shredded parmesan
• 1 T Italian seasoning
• Salt and pepper to taste
• 4 medium or large bell peppers, unseeded and tops cut off

Directions

1. Cook quinoa according to directions.
2. Cut the tops off the peppers and clean out the inside.  You can chop up the extra pepper bits from the tops to mix in with the other veggies if you like.
3. Chop up the squash, tomato, and mushrooms.
4. Mix the chopped veggies into the quinoa along with the Italian seasoning, garlic, and parmesan cheese.
5. Add salt and pepper to taste.
6. Fill the peppers and nestle them into your crock pot.
7. Cook on high for 4-5 hours or on low for 6-8 hours.

Weight Watchers: 3 PP per pepper