Name: Quinoa Stuffed Peppers
Prep time: 30 min
Cook time: 30 min
Yield: 6
Ingredients: Quinoa, rinsed and drained - 1 cup; Water - 2 cups; Olive oil - 2 tablespoons; Onion, diced - 1 small; Garlic, minced - 2 cloves; Zucchini, diced - 1; Eggplant, diced - 1 small; Tomato, diced - 1; Tomato sauce - 1 cup; Salt and ground black pepper to taste - 1 cup; Bell peppers, tops cut off and seeded - 6; Shredded mozzarella cheese, or more to taste - 1 cup

Ingredients for - Quinoa Stuffed Peppers

1. Quinoa, rinsed and drained 1 cup

2. Water 2 cups

3. Olive oil 2 tablespoons

4. Onion, diced 1 small

5. Garlic, minced 2 cloves

6. Zucchini, diced 1

7. Eggplant, diced 1 small

8. Tomato, diced 1

9. Tomato sauce 1 cup

10. Salt and ground black pepper to taste 1 cup

11. Bell peppers, tops cut off and seeded 6

12. Shredded mozzarella cheese, or more to taste 1 cup

How to cook deliciously - Quinoa Stuffed Peppers

1 . Stage

Preheat oven to 350 degrees F (175 degrees C). Line a deep baking dish with aluminum foil.

2 . Stage

Mix quinoa and water together in a saucepan; bring to a boil. Cover, reduce heat, and simmer until quinoa is tender and water is absorbed, about 15 minutes.

3 . Stage

Heat olive oil in a large skillet over medium heat; cook and stir onion and garlic until fragrant and slightly translucent, 5 to 7 minutes. Add zucchini, eggplant, and tomato; cook until slightly tender, 3 to 5 minutes. Stir tomato sauce into vegetable mixture; cover and simmer until vegetables have softened, about 10 more minutes.

4 . Stage

Stir quinoa into vegetable mixture. Season with salt and pepper. Fill bell peppers with quinoa-vegetable mixture. Place peppers in prepared baking dish. Cover dish with aluminum foil.

5 . Stage

Bake in the preheated oven until bell peppers are slightly tender, about 18 minutes. Remove aluminum foil cover; sprinkle peppers with mozzarella cheese. Bake until cheese is bubbling and melted, about 5 more minutes.