My grandmother used to make peppers filled with breadcrumbs and some veggies, in Spain they make peppers filled with either minced meat or fish. This is my vegan and gluten free version. Everyone loved it at home.
200 gr of quinoa
2/3 green peppers
4 red peppers (small size)
a glassbof white wine
Wash the peppers and courgettes, cut the onion and green peppers in small bits and cook on slow heat with some olive oil and salt until the onion becomes light brown. Add the courgettes previously chopped in small bits, the wine and some water. Let cook until the courgette becomes creamy.
Once the quinoa and vegetables are done mix them in a casserole, then fill in the peppers completely.
Pre heat the oven at a temperature of 220°C, cook the peppers for about 40 minutes. The oven cooking time will depend on the size and quality of the peppers. Once ready serve hot with some veggies or salad.