Herbed Quinoa-Stuffed Bell Peppers

Instructions

1. 1

   Preheat the oven to 375°F (190 °C).

2. 2

   Rinse 1 cup quinoa under cold water and drain.

3. 3

   In a medium saucepan, combine the rinsed quinoa and 2 cups vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and liquid is absorbed.

4. 4

   While the quinoa cooks, prepare the bell peppers. Cut the tops off the 4 large bell peppers and remove the seeds and membranes. Set aside.

5. 5

   In a large skillet, heat 2 tablespoons olive oil over medium heat. Add 1 medium onion, diced, and sauté for 3-4 minutes until translucent.

6. 6

   Add 2 cloves garlic, minced, and sauté for another minute until fragrant.

7. 7

   Stir in 1 medium zucchini, diced, and 1 medium tomato, diced. Cook for 5 minutes until the vegetables are tender.

8. 8

   Add the cooked quinoa to the skillet along with 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well and remove from heat.

9. 9

   Stir in 1/4 cup fresh parsley, chopped, and half of the 1 cup shredded mozzarella cheese into the quinoa mixture.

10. 10

    Stuff each bell pepper with the quinoa mixture, pressing down gently to pack it in. Place the stuffed peppers upright in a baking dish.

11. 11

    Sprinkle the remaining mozzarella cheese on top of each stuffed pepper.

12. 12

    Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes until the peppers are tender and the cheese is bubbly and golden brown.