Stuffed Red Peppers

4 Red Peppers

½ cup cooked quinoa

½ cup crumbled feta cheese

½ cup shredded cabbage

¼ cup corn

1/8 cup of capers

1 small onion diced

1 clove garlic minced

½ tsp salt

½ tsp ground pepper

TB of grapeseed oil

Cut the tops of the peppers and clean out the inside.  Place them standing upright in a small casserole dish.

In a skillet, heat the grapeseed oil.  Once hot, add onion and garlic.  When onion is slightly translucent, add the rest of the veggies and sauté for about 5 minutes.  Take off the heat and add the quinoa, capers, salt, and pepper.

Stuff equal parts of the mixture into your red peppers.  Bake in the oven, preheated to 350 degrees for 30 minutes.  All ingredients used are organic and GMO free.