Baked stuffed bell pepper.

Serves 2

Ingredients
1 red bell pepper
1/2 cup onions - chopped
2 garlic cloves
1 cup sliced baby mushrooms
1 cup no salt added tomato sauce
1 cup strained tomatoes
1 egg white (can use water or egg substitute instead)
1-2 packets truvia
2 pumps of no-stick cooking pray (Make sure there's no hydrogenated oil in it.)
parsley flakes to taste
basil to taste (if using fresh basil, chiffonade the leaves)
salt, pepper and paprika to taste

- Preheat oven to 350 degrees.
- Cut the bell pepper in half.

Stuffing
- In a food processor grind the mushrooms.
- In a bowl, mix the mushrooms, cooked quinoa,  half the onions, 1 clove of garlic, egg white, salt, pepper, paprika and parsley.
- Stuff the pepper halves with the stuffing made above

Sauce
- In a pan, spray a couple pumps of non-stick spray and saute the rest of the onions and the remaining garlic clove. Add herbs and spices as desired. (If you're using fresh basil, don't add it now; please see end of directions for instructions.)
- When translucent, add the tomato sauce and strained tomatoes. Mix until thoroughly heated.

Directions
- Pour some of the above sauce on the bottom of a baking dish. Arrange the stuffed pepper halves in the dish, then pour the rest of the sauce over it.
- Place into oven and cook until peppers are soft (about 60 minutes.)
- If you're using fresh basil, take the peppers out after 50 minutes and add the basil chiffonade, then put them back into the oven for the remaining 10 minutes.

For more color, use orange or yellow bell peppers. Avoid the green ones, as they're not as sweet as their red, orange and yellow counterparts.