Vegan Gluten-Free Stuffed Peppers

Cut the tops off of the peppers and take out the seeds.

Using a food processor, coarsely chop the chickpeas until crumbled like a meaty texture.

Set aside. Then chop the mushrooms in the same way.

Sauté the garlic in broth or oil until fragrant, about 2 minutes.

Add the mushrooms and cook until the liquid has evaporated, about 5 minutes.

Add the tomatoes, parsley, thyme and salt and sauté until the tomatoes soften, about 5 minutes.

Add in the quinoa and chickpeas and mix until heated through. About 1-2 minutes.

Fill the peppers with the mixture and put on the tops. You can also drizzle with a tiny bit of oil if you want.

Bake for about 30-35 minutes until just browning on top.

Serve and enjoy!