Wash and slice the very tops off of 3 or 4 medium green bell peppers and rinse out the seeds, chop the tops and add to the vegetables below IF they are organic, otherwise discard them.
CHOP the following veggies and saute UNTIL fairly tender in 3T of olive oil, stirring occasionally while preheating your oven to 325 degrees:
2 small celery stalks
1 small to medium onion
1 small carrot
about 3/4 cup of cabbage
one small hot pepper if desired *or use black pepper or red pepper flakes, or nothing hot if you desire
one small green or red pepper if you have it and if you don't have the pepper tops
* you can add softer veggies at this time, i.e.
Zucchini, mushrooms,olives, eggplant, tomato, pine nuts...what ever is around in small quantities
(this is a good way to use leftover veggies)
add about a half tsp of salt, and pepper TO TASTE (as well as any seasonings you tend to like) and a small clove of garlic
after a few minutes add spinach, allow to wilt down
add 1/4 to 1/3 cup of raw quinoa and simmer for a few more minutes
stir in about 2 to 3 T of tomato paste and remove from the heat
stuff 3 or 4 medium peppers and place in a casserole, cover in tomato sauce and cook covered for about an hour.
This is very low calorie and low fat, you should sprinkle Parmesan over the pepper when served, or not if a vegan dish is desired. The tomato paste in the stuffing does the trick of punching up the flavor without meat.
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