Vegan & Gluten Free Quinoa Stuffed Peppers

Eating healthy can taste GREAT! I whipped up a batch of these today, and they are already gone!

All you need:
1 c. low-sodium gluten-free vegetable stock or broth
1 c. fresh apple cider
1 tsp fennel seed, lightly crushed
1 c. quinoa, rinsed
2 tbsp Grand Selections olive oil
1 1/4 c. diced celery
1 1/4 c. diced onion
2 Granny Smith apples, peeled, cored and finely chopped
  salt and black pepper, to taste
1/2 c. dried cranberries
1/2 c. chopped pecans, optional
2 tbsp finely chopped fresh thyme
1 tbsp finely chopped fresh sage
6 medium green bell peppers, tops cut off and hollowed
Fresh thyme, for garnish


All you do:
Preheat oven to 350 degrees.
In a medium saucepan, bring vegetable stock, apple cider and fennel seed to a boil over medium-high heat. Add quinoa, cover and return to a boil. Simmer, covered, until all liquid is absorbed, about 15 minutes.
Meanwhile, heat olive oil in a large skillet over medium heat. Sauté celery, onions, apples, salt and black pepper for 5 minutes or until slightly softened.
Combine quinoa and sautéed vegetables. Stir in cranberries, pecans, thyme and sage. Spoon into bell peppers and place in a baking dish.
Bake for 30 to 35 minutes or until peppers are tender and stuffing is heated through. Serve garnished with fresh thyme.