{Here’s what you’ll need:}

1/2 red bell pepper

cooked quinoa (enough to fill 2/3 of the pepper)

1 egg (I suggest using one at room temperature for quicker cooking)

{How to cook:}

Preheat oven at 375 degrees F. Take the seeds and membranes out of the red bell pepper. Fill pepper 2/3 full with the cooked quinoa and crack the egg over it. Pour 1/3 cup water in to a deep baking dish (I made my own out of foil) and place the pepper in it. Cover with foil and bake for 20-25 minutes. I seasoned mine with a little bit of black pepper and low-sodium soy sauce. Enjoy!