Yum - definitely one of my favorite stuffed pepper recipes. Tastes just like a delicious pizza but without the crust. Mmmm.
2 c cooked and cooled quinoa (1/2 c dry)
3.15 oz pkg sliced pepperoni, slices cut into quarters
8 oz of perline (pearl) mozzarella, liquid drained (I just used shredded mozz)
3/4 c pizza sauce
1/2 c loosely packed fresh basil, more for garnish
8 oz baby bella mushrooms, roughly chopped
1/2 c grated Parmesan
4 red bell peppers, sliced in half and hollowed out
Preheat oven to 350 degrees and bring a large pot of salted water to a boil over high heat. Place red pepper halves in boiling water and cook for three minutes. Remove and let cool so that you can handle them. (I did not do this part and my peppers were not too hard.)
In a large bowl, mix together all ingredients except Parmesan cheese and bell peppers. Fill pepper halves with quinoa mixture and place in a large baking dish (9x13 or bigger). Repeat until all pepper halves are full. Sprinkle grated parmesan cheese over the top and bake for 40 to 45 minutes or until cheese is golden brown and peppers are heated through. Enjoy!
Original recipe found here.