Quinoa Stuffed Bell Peppers

Ingredients

Bell peppers

4 large, any color

Quinoa

1 cup, rinsed

Vegetable broth

2 cups (for cooking quinoa)

Olive oil

2 tablespoons

Onion

1 medium, diced

Garlic

2 cloves, minced

Zucchini

1 medium, diced

Tomato

1 medium, diced

Spinach

2 cups, chopped

Cumin

1 teaspoon

Paprika

1 teaspoon

Salt

1/2 teaspoon

Pepper

1/4 teaspoon

Cheese (optional)

1 cup, shredded (feta or mozzarella recommended)

Fresh herbs (for garnish)

1/4 cup, chopped (parsley or basil)

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cut the tops off each bell pepper and carefully remove the seeds and membranes. Set aside.
3. In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let sit, covered, for 5 minutes.
4. In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until softened and fragrant, about 3-4 minutes.
5. Add the diced zucchini, tomato, and chopped spinach to the skillet. Sauté the vegetables until they become tender, approximately 5-7 minutes.
6. Stir in the cooked quinoa, cumin, paprika, salt, and pepper. Mix well to combine and allow to cook for an additional 2-3 minutes to meld the flavors.
7. Stuff each bell pepper generously with the quinoa mixture, packing it in gently. Place the stuffed peppers upright in a baking dish.
8. If desired, sprinkle shredded cheese on top of each stuffed pepper for a deliciously melted finish.
9. Cover the baking dish with foil and bake for 25-30 minutes, or until the peppers are tender.
10. Remove the foil and bake for an additional 5 minutes to melt the cheese, if using.
11. Serve the quinoa stuffed bell peppers hot, garnished with fresh herbs for an added touch of brightness.