Stuffed Peppers and Sauteed Brussel Sprouts

Last weekend I became inspired by brussel spouts!  But, I never ate them as a kid and hadn't even tried them until last year. Man, was I missing out.
Anyways, I'm walking through the grocery store, trying to figure out what to make for dinner tonight. Something good, something Vegan!! Then it hit me, stuffed peppers and brussel sprouts, so here's the recipe. The husband liked it :)  Enjoy!

Stuffed Red Peppers and Sauteed Brussel Sprouts

2-4 red peppers (depending on how many you are serving. can split one in half if desired)
1/4 cup chopped red onion
2 cups chopped mushrooms
2 chopped carrots
3 chopped celery stalks
1 cup chickpeas (or one can well drained)
1-2 tbls olive oil
1 tbls earth balance spread
1 1/2 lemon for juicing
1 tbls apple cider vinager
1 cup dry quinoa (follow box directions)
2 cup vegetable stock (for quinoa)
1/4 cup chopped parsley
1 tbls ground flaxseed
salt & Pepper to taste

preheat oven to 400 degrees
Heat olive oil in a saute pan. add shrooms and onion. saute for 5 minutes.  then add chickpeas, celery, carrots,  1/2 lemon and apple cider vineger, s&p and flaxseed. saute for 15-20 minute.


While this simmers on low start the quinoa, cut the tops of peppers off and remove inside seeds. then strain the shroom mixture and add to quinoa.  (Save 1 cup of quinoa for tomorrow)
Stuff the peppers with quinoa mushroom chickpea mixture and put in oven for 20-25 minutes.
Add 1 tbls earth balance in the saute pan and add the brussel sprouts, lemon juice and s&p.  Enjoy!