Ingredients

• Two cups of leftover Wild Rice & Mushroom Soup 

• Four bell peppers 

• ½ cup cooked quinoa 

• 2 tbsp parsley 

Directions

1. Drain excess broth if needed. 

2. Mix soup solids with quinoa. 

3. Stuff peppers. 

4. Bake 30–35 minutes at 375°F.