Vegan Quinoa-Stuffed Peppers

Combine broth water and bay leaf in a small saucepan; bring to a boil. Add quinoa. Reduce heat to low; cover and simmer until liquid is absorbed 12 to 15 minutes. Discard bay leaf. Stir in tomato paste parsley salt paprika oregano basil and thyme.

Preheat the oven to 350 degrees F (175 degrees C). Coat a 10x15-inch baking pan with cooking spray.

Cut a thin slice from the bottom of each green bell pepper so it stands upright if necessary. Fill a 4-quart Dutch oven with enough water to cover the peppers and bring to a boil. Add peppers and cook until tender but firm about 2 minutes. Drain and rinse with cold water.

Heat olive oil in a large nonstick skillet over medium-high heat. Add carrots onion celery and garlic; saute until tender about 6 minutes. Add the cooked quinoa; cook and stir until heated through about 2 minutes. Remove from heat and add mushrooms. Spoon mixture into peppers and place into the prepared pan.

Bake uncovered in the preheated oven until peppers are tender 20 to 25 minutes.