½ cup grated Pecorino Romano cheese or ⅓ cup nutritional yeast
Black pepper
1-3 cups shredded mozzarella cheese (dairy or vegan)
Marinara Sauce
You'll need about 3-4 cups of sauce.
Instructions
Rinse the quinoa in a strainer and set aside.
In a medium saucepan, saute the onions and mushrooms in olive oil until they begin to wilt.
Add the quinoa and stir until well combined.
Add the water and salt, give it a stir, cover, and let simmer on low heat for 20-25 minutes until all the water is absorbed and the quinoa is cooked.
Add the spinach, cheese/yeast, and fresh ground pepper to taste. Stir until the spinach is wilted. Adjust your seasonings and add more salt if needed.
Roasted Peppers
While the quinoa cooks roast the peppers. You can use your broiler, grill, or stovetop over an open flame. Here's a video for some instruction: https://www.youtube.com/watch?v=pG9AKx7awnM
Slice the peppers in half and remove stems and seeds.
Marinara Sauce
If you want to make your own, here is an easy-peasy quick recipe.
In a medium saucepan, heat 1-2 tablespoons of olive oil with 1-2 cloves of crushed garlic, and a pinch of crushed red pepper. Cook on medium heat for a few minutes being careful not to burn the garlic. Add a 28-ounce can of crushed tomatoes, along with 2-3 teaspoons of dried herbs (basil, oregano, or marjoram,) or a large handful of fresh basil. Simmer for 20 minutes.
Assemble
Preheat oven to 400°F.
Add a couple of ladles of sauce to the bottom of a large baking dish.
Stuff each pepper half with quinoa and transfer to the baking dish.
Top with more marinara, then the shredded cheese.
Bake uncovered for 20 minutes until hot and bubbly.
Recipe by Healthy Cooking Daily at https://healthycookingdaily.com/2018/11/quinoa-stuffed-roasted-red-peppers/