Bell peppers filled with quinoa, fresh herbs, and vegetables, baked tender and flavorful.
# What You’ll Need:
→ Vegetables
01 - 4 large bell peppers, any color, tops cut off and seeds removed
02 - 1 small zucchini, finely diced
03 - 1 small red onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 cup cherry tomatoes, quartered
→ Grains
06 - 1 cup quinoa, rinsed
07 - 2 cups vegetable broth
→ Herbs & Seasonings
08 - 1/4 cup fresh parsley, chopped
09 - 2 tablespoons fresh basil, chopped
10 - 1 tablespoon fresh mint, chopped
11 - 1 teaspoon dried oregano
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
14 - 2 tablespoons olive oil
→ Dairy (Optional)
15 - 1/2 cup crumbled feta cheese, optional
# How to Make It:
01 - Preheat oven to 375°F. Lightly grease a baking dish large enough to hold the peppers upright.
02 - In a medium saucepan, bring vegetable broth to a boil. Stir in quinoa, reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Fluff with a fork and set aside.
03 - In a large skillet, heat olive oil over medium heat. Add onion and garlic, sauté for 2 minutes until fragrant. Add zucchini and cook for 4 minutes until softened. Stir in cherry tomatoes and cook for 2 additional minutes. Remove from heat.
04 - In a large mixing bowl, combine cooked quinoa, sautéed vegetables, parsley, basil, mint, oregano, salt, and pepper. If using feta cheese, fold it in gently.
05 - Fill each bell pepper with the quinoa mixture, packing lightly. Place them upright in the prepared baking dish.
06 - Cover the baking dish with aluminum foil and bake for 30 minutes. Remove foil and bake for an additional 10 minutes until peppers are tender and tops are lightly browned.
07 - Allow peppers to cool for 5 minutes before serving. Garnish with additional fresh herbs if desired.
