Veggies Don't Bite

1 Preheat oven to 350 F/ 175 C
2 Cut the tops off of the peppers and take out the seeds.
3 Using a food processor, coarsely chop the chickpeas until crumbled like a meaty texture.
4 Set aside. Then chop the mushrooms in the same way.
5 Sauté the garlic in broth or oil until fragrant, about 2 minutes.
6 Add the mushrooms and cook until the liquid has evaporated, about 5 minutes.
7 Add the tomatoes, parsley, thyme and salt and sauté until the tomatoes soften, about 5 minutes.
8 Add in the quinoa and chickpeas and mix until heated through. About 1-2 minutes.
9 Fill the peppers with the mixture and put on the tops. You can also drizzle with a tiny bit of oil if you want.
10 Bake for about 30-35 minutes until just browning on top.
11 Serve and enjoy!