Tagine Quinoa Stuffed Peppers

I discovered some Tagine sauces made by Alfez in the store yesterday. I picked up the Apricot & Coriander variety.Oh so yummy! Slightly spicy and not too sweet for someone who enjoys sweet!
So of course I had to develop an recipe...

Quinoa Tagine Stuffing:
In a large saucepan I began to sauté

• one chopped onion, 
• one diced carrot, 
• 6 or 8 mushrooms cut in thick slices
• about 6 cloves of garlic which had been peeled and cut in half.
•  I added a diced red pepper and cooked till they began to soften. 
• Then I added a half cup of Quinoa and stirred.
• Next I added 1.5 cups of water and a pinch of salt.
• I put half the jar of Tagine sauce in & stirred it all together.

I let this simmer for about 20 minutes till the water & sauce was nearly gone -Then I added about half of the remaining sauce and stirred it in & left on the heat a couple of minutes to make sure it was all hot. The mix was still a bit sloppy.

I ate  about half of that with a vegan sausage for supper.  The rest went into a container in the fridge.

Today I got a big red pepper out, cut it in half, removed the seed, pale membrane bit & stuffed it with about half of the remaining Quinoa Tagine mix. I put it in the oven at 400 degrees for about 25 minutes til the pepper was cooked and the quinoa top was crisp. 

Served with a salad it was a delicious lunch!