1 cup rice of your choice. I like to use wild rice for this particular recipe.
4 cups vegetable broth or water for cooking the quinoa and the rice
1 bay leaf
1 tsp of salt
4 bell peppers(any color)
1 carrot diced small
1 onion diced small
½ lb mushrooms of your choice chopped
½ teaspoon turmeric
½ teaspoon cumin
½ teaspoon nutmeg
salt to taste
1 l tomato juice or soup or 1 large can of diced tomatoes with juice
Preheat the oven at 350F.
In a saucepan, put 1 cup of quinoa and 2 cups of water or broth, a teaspoon of salt and the bay leaf. Boil until the quinoa is tender and the water is absorbed. You will see the little curly sprout of quinoa. This is how you know it is done.
In another saucepan, bring to boil 1 cup of rice and 2 cup of water or broth with 1 tsp of salt. You will know the rice is ready when all water is absorbed. Cover and let it sit for 5 minutes than fluff it with a fork.
In a large bowl, mix 1 cup cooked quinoa, 1 cup of cooked rice with the rest of the ingredients and spices.
De-seed the peppers by cutting off the top and carefully take out the seeds. Or slice them in half vertically and take off the seeds.
Stuff them with the mix and lay them in 1 layer on the bottom of a large Pyrex or Dutch oven. Cover them with tomato juice or soup or the diced tomatoes with juice. Put the lid on and pop them in a preheated oven at 350F. Cook them for 40 minutes.
Serve with a side of rice of quinoa that was left over.