2to 3 c. tomato sauce(your favorite jar or homemade)
Instructions
Preheat oven to 350 degrees. Wash and clean the 4 bell peppers. Cut off tops and remove seeds and membrane. Place prepared peppers upside down on a baking sheet, and bake for 5 minutes.
Meanwhile, heat coconut oil in large skillet and add the onion, peppers and garlic. Saute for one minute, then add the zucchini and mushrooms. Continue to cook 3 to 5 minutes or until veggies are tender, stirring constantly. Reduce heat and add the beans, quinoa and 3/4 cup tomato sauce. Cook until thoroughly heated.
Divide and stuff the mixture into the 4 peppers. Spread 1/2 cup sauce in bottom of baking dish. Stand peppers upright. Pour remaining sauce over the tops of peppers. Bake in oven for 30 minutes, then serve hot!