Vegan Spinach and Mushroom Stuffed Bell Peppers: Ingredients: 4 bell peppers (any color) 2 cups spinach (chopped) 1 cup mushrooms (sliced) 1 cup cooked quinoa or rice 1/2 cup diced tomatoes 1/2 cup vegetable broth 1 teaspoon Italian seasoning Salt and pepper to taste Instructions: Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. In a skillet, sauté the mushrooms and spinach until wilted. Stir in cooked quinoa or rice, diced tomatoes, Italian seasoning, vegetable broth, salt, and pepper. Stuff the bell peppers with the mixture and place them in a baking dish. Cover with aluminum foil and bake for 25-30 minutes until peppers are tender. Remove the foil and bake for an additional 10 minutes. Serve hot. make it realistic

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