Quinoa Stuffed Peppers

Ingredients

• Servings: 6
• 1 cup quinoa, rinsed and drained
• 2 cups water
• 2 tablespoons olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 zucchini, diced
• 1 small eggplant, diced
• 1 tomato, diced
• 1 cup tomato sauce
• salt and ground black pepper to taste
• 6 bell peppers, tops cut off and seeded
• 1 cup shredded mozzarella cheese, or more to taste

Recipe

Preparation Time: 30 mins Cook Time: 50 mins Ready Time: 1 hr 20 mins


• preheat oven to 350 degrees f (175 degrees c). line a deep baking dish with aluminum foil.
• mix quinoa and water together in a saucepan; bring to a boil. cover, reduce heat, and simmer until quinoa is tender and water is absorbed, about 15 minutes.
• heat olive oil in a large skillet over medium heat; cook and stir onion and garlic until fragrant and slightly translucent, 5 to 7 minutes. add zucchini, eggplant, and tomato; cook until slightly tender, 3 to 5 minutes. stir tomato sauce into vegetable mixture; cover and simmer until vegetables have softened, about 10 more minutes.
• stir quinoa into vegetable mixture. season with salt and pepper. fill bell peppers with quinoa-vegetable mixture. place peppers in prepared baking dish. cover dish with aluminum foil.
• bake in the preheated oven until bell peppers are slightly tender, about 18 minutes. remove aluminum foil cover; sprinkle peppers with mozzarella cheese. bake until cheese is bubbling and melted, about 5 more minutes.