I've been trying to use up what's in the fridge before we go on holidays next week. We've had a jug of V8 juice in there for a suspiciously long time. I decided to substitute it for water when preparing quinoa to add a hint of tomato flavour to some stuffed bell peppers. This recipe is my own; it serves 2-3 people.
Pour 1/2 cup of quinoa and 1 cup V8 juice in a saucepan and bring to a boil, stirring occasionally. Once mixture boils, cover and reduce heat to low. Cook for 15 minutes.
While quinoa is cooking, cut the cap off 4 bell peppers and remove core. Dice the remaining bits of pepper from the caps. Dice 1/2 white onion and 1 rib of celery. Remove stuffing of three sausages from their casing and coarsely chop (my sausages were ham and maple flavoured). Heat 1T vegetable oil in a large frying pan, then add sausage and diced vegetables. Once quinoa is cooked, add it to the frying pan as well. Add a generous quantity of fresh dill and fresh thyme, then stir to combine.
Spoon mixture into bell pepper shells and bake at 400 for 15-20 minutes. I added a sprinkle of Panko bread crumbs on top before popping the peppers into the oven.