Quinoa Stuffed Roasted Peppers

Quinoa Pilaf:

• 1 cup quinoa

• 1 clove garlic, minced

• 1 1/3 cup water

• 1/4 tsp sea salt

• pinch of saffron

Peppers:

• 3 bell peppers, any color - I used green, halved, remove seeds and membranes

• 1 tbsp olive oil

• 1 onion, finely choppee

• 1/4 tsp sea salt

• 2 carrots, diced

• 2 cups chopped crimini mushrooms

• 1/4 cup currants (raisins are a good substitute )

• 1 tbsp fresh tarragon, chopped

• 1 tbsp. fresh lemon juice

• salt and pepper to taste

4 oz crumbled chèvre or feta cheese

Preheat the oven to 400F. Line a baking sheet with parchment paper or spray with cooking spray.

Heat olive oil in a sauce pan on medium heat. Add garlic and quinoa and stir for 1 minute. Add the saffron, salt and water and bring to a boil. Reduce heat to low, cover and cook for 15 minutes. Fluff with a fork and set aside.

Place peppers on baking sheet. Bake for 15 minutes. Remove from the oven. Meanwhile, heat a skillet with oil, add the vegetables and heat for 5-10 minutes or until softened. Add to a bowl along with the quinoa, lemon juice and tarragon. Adjust seasoning with more salt and pepper. Fill the peppers well with the filling. Top with cheese. Loosely cover with foil and bake for 15 minutes. Serves 3

Pair with a Sauvignon Blanc.