A Twist on Stuffed Peppers

One night last week we had a hankering for stuffed peppers. Upon checking the fridge, we realized we had many half-used peppers but not one whole pepper. We still really wanted to make stuffed peppers but didn't want to spend the money on buying more peppers when we had plenty to make an inside-out stuffed pepper recipe.

How does a kosher, vegetarian, low gluten household do this, do you suppose? Replace ground beef with the appropriate soy product and replace the rice with black quinoa!

1. Saute peppers, onions; add salt and pepper to taste. We also added some yellow squash, just for some extra flavors!
   
2. Cook up quinoa according to package (or if you are en expert, however you may wish to cook it!)
3. Add ground soy product to peppers and onions; add some cinnamon for an interesting little spice; and one can of tomato sauce.
   
4. Once quinoa has cooked fully (those little sprouts that pop out when it's ready are so cute), add to the pepper/soy mixture.
5. Allow to simmer and soak up the tomato sauce a little bit.

VOILA! A delicious and scrumptious meal of inside-out stuffed peppers - vegetarian, gluten-free style!