Italian Quinoa Stuffed Peppers

I adapted this from a recipe found in this month's Vegetarian Times by former food writer Lillian Kayte. My Eight Year old ate this two night's in a row. Not too shabby...

Italian Quinoa Stuffed Peppers

6-8 green peppers tops removed
1-2 cups cooked quinoa (use you judgement)
1 medium red onion, chopped
1 medium tomato seeded and chopped
1/3 cup flax seed oil
3 Tbs. black olives, chopped ( I would try Kalmata olives next time)
3 Tbs. roasted pine nuts or walnuts
3 Tbs. red wine vinegar
2 Tbs. capers, drained
2 Tbs. raisins, chopped
1 Tbs. fresh parsley, chopped
1 tsp. salt
1 tsp. sugar

1. Lightly oil peppers and Roast bottom side up at 425 degrees until slightly soft. Let Cool.
2. Combine remaining ingredients in a large bowl.
3. Stuff peppers with filling and arrange in a baking dish stuffing side up.
4. Bake at 400 degrees 10-12 minutes or until stuffing is warm and peppers are tender.