Yummy Vegan Fun - Quinoa stuffed peppers!

Served this for my favorite holiday - St. Jean Baptiste Day  and it was a HUGE hit.  It's one of my favorites and won't let you down for your next big event:

Quinoa- and tofu-stuffed sweet peppers are a protein-packed appetizer or light lunch that also presents well if you have company over for a vegan meal. Sweet peppers are often sold in multi-color packs that include red, yellow, and orange peppers, which increase the eye-appeal of this vegan recipe.

Quinoa Stuffed Sweet Peppers

Makes 15 appetizers

Ingredients:

• 1/2 cup quinoa
• 1 cup vegetable broth
• 1 (12-ounce) block of firm tofu, pressed, drained, patted dry
• 3 tablespoons minced white onion, soaked in ice water for 10 minutes
• 1 tablespoon apple cider vinegar
• 1 tablespoon agave
• 1 tablespoon finely grated orange zest
• 1 tablespoon minced fresh Mexican oregano
• Salt and freshly ground black pepper to taste
• 15 sweet peppers (each about 3 inches long)
• 
  
• Directions:
• 1. Cook quinoa in vegetable broth according to package directions.
  2. Meanwhile, in a large bowl, crumble tofu and stir in onion, vinegar, agave, orange zest, and oregano.
  3. Add quinoa to tofu mixture and season with salt and pepper. Set aside.
  4. Slice the stem end off each pepper and remove seeds.
  5. Blanch peppers in a large pot of salted boiling water. They should be just softened and not mushy. (This step is optional.)
  6. Fill each pepper with quinoa mixture.
  7. Serve immediately or refrigerate for up to 1 day. Let come to room temperature to serve.