Ingredients 1 cup quinoa, uncooked 2 cups water 1/2 can black beans, rinsed and drained (about 1 cup or so) 1 carrot, shredded 2 celery stalks, finely diced 1/2 onion, finely diced 3 cloves garlic, minced 1/2 cup frozen peas 1/2 cup corn 1/2 cup water chestnuts, diced 1/4 tsp onion powder 1/4 tsp garlic powder 1/8 tsp seasoning salt salt & pepper 1/8 tsp cayenne pepper 1/2 cup tomato sauce 7 sweet peppers, any color 1/2 cup Vegan Parmesan cheese, shredded Directions Preheat oven to 350. Line a 9 X 13 pan with parchment paper, set aside. Cook quinoa in a pot with the 2 cups of water until done. Set aside. In a large saucepan; mix black beans, carrot, celery, onion, garlic, peas, corn, water chestnuts, and spices. Cook over medium heat until veggies are soft and mixture is heated through, about 10 minutes. Stir in cooked quinoa and tomato sauce. (You can use more tomato sauce if you like. It just acts as a bit of a binding agent BUT if you like saucier peppers then, by all means, add more tomato sauce!) Cut tops off of peppers and place in prepared 9 X 13 pan. Optional: Sprinkle 1 Tbsp of the Vegan Parmesan cheese into the bottom of each pepper. Fill peppers with the quinoa mixture. Bake at 350 for 35 - 45 minutes. Until pepper is browned around the top and has softened. Serve hot. The photos only show 3 peppers but that is because Kenzie took 3 home to cook at her house. We also had enough mixture left over to make at least one more pepper. I just ate the leftover filling for lunch, without the pepper, and it was delicious that way too. Depending on the size of your peppers you will get between 6 to 8 peppers out of this recipe.