Ingredients:

• 4-5 small peppers to be stuffed and 2 tsp. olive oil
• 1 cup shredded cheddar cheese
• 1 pound grass fed ground beef or chicken
• 1/2 small onion, diced
• 1/2 red pepper, diced
• 1 cup sliced mushrooms
• 1 tsp. dried rosemary
• 1 tsp. dried thyme
• 1 tomato, diced
• 1 small zucchini, diced
• 1 cup cooked quinoa
• 1/2 cup strained tomatoes
• 1/4 tsp. salt
• 1/4 tsp. black pepper

Instructions:

1. Preheat oven to 350° F.
2. Cut the peppers in half lengthwise and remove the core and seeds.  Lightly oil the peppers and bake in oven for 15 minutes.
3. For the stuffing, brown the beef in a frying pan until no pink remains.
4. Add the onions, pepper, mushrooms, rosemary and thyme.
5. Cook until the onions are translucent.
6. Add the tomatoes, strained tomatoes, and zucchini and sauté for another 5 minutes, then add the cooked quinoa, salt and pepper.
7. Scoop the stuffing into the peppers and sprinkle with shredded cheddar cheese.
8. Bake in oven at 350 F. for 15 – 20 minutes.

Note: Substitute one cup shredded cauliflower for the quinoa for the advanced plan.