Quinoa & vegetable stuffed peppers

Heat oil in a large skillet over medium high heat. Add onion and cook, stirring occasionally until transparent.

Add mushrooms and cook until softened, 4 to 5 minutes more. Add carrots and cook until just softened, then add parsley.

Stir in cooked quinoa, corn and toss gently to combine.

Add salt, pepper and cook 1 to 2 minutes more. Set aside to let filling cool until just warm.

Meanwhile, preheat the oven to 200 C.. Lightly oil baking pan; set aside.

Divide quinoa mixture evenly among bell peppers, making sure to fully fill each pepper. Top each pepper with tomato cubes, sprinkle with salt,pepper and cheese.

Drizzle with olive oil, Cover snugly with foil and bake, checking halfway through, until peppers are tender and juicy and filling is hot throughout, about 1 hour.

Transfer to plates and serve.