Garlic and Zucchini Stuffed Bell Peppers

Ingredients

• Fresh basil (a handful, finely chopped)
• Shredded mozzarella cheese (1 cup)
• Salt and pepper (to taste)
• Italian seasoning (2 teaspoons)
• Tomato sauce (1 cup)
• Cooked quinoa (2 cups)
• Onion (1 medium, finely diced)
• Garlic (4 cloves, minced)
• Zucchini (1 large, finely diced)
• Bell peppers (4 large)
• Olive oil (2 tablespoons)

Instructions

1. Preheat the oven to 375°F (190°C).
2. Using a sharp knife, cut the tops off the bell peppers and carefully remove the seeds and membranes. Set aside.
3. Heat the olive oil in a large skillet over medium heat. Once hot, add the minced garlic and diced onion. Cook until the onion becomes translucent and the garlic is fragrant.
4. Add the finely diced zucchini to the skillet and sauté for another 5 minutes, or until the zucchini is tender.
5. Stir in the cooked quinoa, tomato sauce, Italian seasoning, and season with salt and pepper to taste. Cook for an additional 2-3 minutes until the mixture is well combined.
6. Carefully spoon the zucchini and quinoa mixture into each hollowed bell pepper, filling them to the brim.
7. Place the stuffed peppers in a baking dish and cover with foil. Bake in the preheated oven for 25 minutes.
8. Remove the foil and sprinkle each pepper generously with the shredded mozzarella cheese. Return to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
9. Garnish each stuffed pepper with freshly chopped basil before serving. Enjoy your hearty and delicious Garlic and Zucchini Stuffed Bell Peppers!