Quinoa and Veggie Stuffed Bell Peppers

Ingredients

Bell peppers

4 large, any color

Quinoa

1 cup, rinsed

Water or vegetable broth

2 cups

Olive oil

2 tablespoons

Onion

1 medium, diced

Garlic

2 cloves, minced

Zucchini

1 medium, diced

Carrot

1 medium, diced

Tomato

1 medium, diced

Fresh spinach

2 cups, chopped

Cumin

1 teaspoon

Paprika

1 teaspoon

Salt

to taste

Black pepper

to taste

Shredded cheese

1 cup, optional for topping

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 place them in a baking dish.
3. In a medium saucepan, combine the quinoa and water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and set aside.
4. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and minced garlic, cooking until softened and fragrant, about 2-3 minutes.
5. Add the diced zucchini, carrot, tomato, and chopped spinach to the skillet. Sauté until the vegetables are tender, about 5-7 minutes.
6. Stir in the cooked quinoa, cumin, paprika, salt, and black pepper. Mix well and cook for an additional 2-3 minutes to combine the flavors.
7. Spoon the quinoa and vegetable mixture into the hollowed bell peppers, pressing down gently to pack them tightly.
8. If desired, sprinkle shredded cheese on top of each stuffed pepper.
9. Cover the baking dish with aluminum foil and bake for 25-30 minutes, until the bell peppers are tender. Remove the foil during the last 5 minutes of baking to allow the cheese to melt and brown.
10. Remove from the oven and let cool for a few minutes before serving. Enjoy your delicious and healthy stuffed bell peppers!