Gluten-Free Vegetable Stuffed Peppers

Ingredients

Bell peppers

4 large, any color

Olive oil

2 tablespoons

Onion

1 medium, diced

Garlic

2 cloves, minced

Carrot

1 medium, diced

Yellow squash

1 small, diced

Zucchini

1 small, diced

Cooked quinoa

1 cup

Tomato sauce

1 cup

Italian seasoning

1 tablespoon

Salt

1/2 teaspoon, or to taste

Black pepper

1/4 teaspoon, or to taste

Shredded cheese

1 cup, optional

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outsides with olive oil and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, cooking until softened, about 5 minutes.
4. Add the diced zucchini, yellow squash, and carrot to the skillet. Cook for an additional 5 minutes, stirring occasionally, until the vegetables are tender.
5. Stir in the cooked quinoa, tomato sauce, Italian seasoning, salt, and pepper. Cook for 2-3 minutes to allow the flavors to meld together.
6. Carefully fill each bell pepper with the vegetable-quinoa mixture, packing it in gently.
7. Place the stuffed peppers upright in a baking dish. Cover the dish with foil to keep moisture in.
8. Bake in the preheated oven for 30 minutes, or until the peppers are tender.
9. Remove the foil and sprinkle shredded cheese on top of each pepper, if desired.
10. Return to the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
11. Serve hot and enjoy the delightful flavors! For a garnish, consider fresh herbs like parsley or basil for added freshness.