Stuffed Peppers

1: Boil quinoa according to package indications.

2: Chop both onions very finely and saute in oil until translucent in a pot.

3: Slice portobello mushroom thinly and add to the pot until soft. Remove from heat.

4: Wash and empty peppers.

5: Combine meat, quinoa, breadcrumbs, egg, paprika, salt and pepper, some onion mixture (about 2 tbsp), cilantro, and garlic powder.

6: Move the pot back to heat. Add marinara sauce, oregano, and salt. Mix until combined.

7: Pack your peppers with the meat mixture and add to the pot. Move the mixture of onions around every pepper.

8: Add water until about half the peppers and cover almost entirely.

9: Cook on medium low for at least 45 minutes until the peppers become very soft.