Delicious bell peppers stuffed with a savory mixture of quinoa, vegetables, and herbs, baked to perfection for a nutritious and satisfying main course.

Ingredients

• 4 large bell peppers (any color)
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 medium zucchini, diced
• 1 medium carrot, diced
• 1 cup cherry tomatoes, halved
• 1 small red onion, diced
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1/4 cup fresh parsley, chopped

Method

1. Preheat the oven to 375°F (190°C).
2. In a medium saucepan, bring vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for about 15 min or until all the broth is absorbed.
3. While the quinoa is cooking, cut the tops off the bell peppers and remove the seeds. Set aside.
4. In a large skillet, heat olive oil over medium heat. Add the red onion and garlic, sauté until translucent.
5. Add the diced zucchini and carrot, cooking for an additional 5 min.
6. Stir in the cooked quinoa, cherry tomatoes, dried oregano, dried basil, salt, and pepper. Mix well and remove from heat.
7. Spoon the quinoa mixture into each bell pepper until filled. Place the stuffed peppers upright in a baking dish.
8. Cover the dish with aluminum foil and bake in the preheated oven for 20 min.
9. Remove the foil and bake for an additional 10 min or until the peppers are tender.
10. Garnish with fresh parsley before serving.

Notes

• Feel free to customize the filling with other vegetables or herbs as desired.
• This dish can be made ahead of time and reheated for an easy meal.