Name: Reverse Your Fatty Liver Quinoa & Rice Stuffed Red Peppers
Prep time: 10 min
Cook time: 20 min
Ingredients: 3 medium red bell peppers cut in half with seeds removed.; 3 cloves garlic minced; 1 Tbsp Bragg Organic Extra Virgin Olive Oil; 3 sprigs fresh oregano minced(without stems); 1 cup cooked quinoa; 1 cup cooked brown rice; 2 Tbsp balsamic vinegar; 1/2 lemon juiced; 1/2 cup pitted kalamata olives cut in half; 1/2 cup grape tomatoes cut in half; 2 pepperoncini's chopped; 2 Tbsp toasted pine nuts chopped; 1/2 cup crumbled firm tofu; 1/2 tsp salt; 1/8 tsp pepper; 1 15oz can tomato sauce

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Reverse Your Fatty Liver Quinoa & Rice Stuffed Red Peppers

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Prep Time 10

Cook Time 20

Ingredients

3 medium red bell peppers cut in half with seeds removed.
3 cloves garlic minced
1 Tbsp Bragg Organic Extra Virgin Olive Oil
3 sprigs fresh oregano minced(without stems)
1 cup cooked quinoa
1 cup cooked brown rice
2 Tbsp balsamic vinegar
1/2 lemon juiced
1/2 cup pitted kalamata olives cut in half
1/2 cup grape tomatoes cut in half
2 pepperoncini's chopped
2 Tbsp toasted pine nuts chopped
1/2 cup crumbled firm tofu
1/2 tsp salt
1/8 tsp pepper
1 15oz can tomato sauce

Instructions

Preheat oven to 400* F.
Rub the peppers with olive oil and place in a 9×13 inch baking dish. Set aside.
In a large saucepan on medium heat combine the oil, garlic and oregano and cook for 1-2 minutes(do not brown).
Add the remaining ingredients(except tomato sauce) and combine well.
Heat mixture till it's warmed through about 2 more minutes. Then remove from heat.
Stuff the warm mixture inside the peppers.
pour the tomato sauce over the peppers.
Bake for 30 minutes and enjoy!