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.