The other day we were lucky enough to receive a beautiful basket of bell peppers from my sister-in-law’s garden. They were tiny and very colorful: red, green, orange and purple! Once I saw them, I had to stuff them. I used quinoa, because it is the new rice, and added mushrooms, onions and currants. The peppers I used were much smaller than the gargantuan variety found at the grocery store, so we each ate two, rather than one. I like the simplicity of this recipe. Yet, it does take a little time to prepare. And then the baking time is a little long too. But this stuff is killer good over some homemade mashed potatoes.