Vegetarian Stuffed Bell Peppers with Quinoa and Herbs

Ingredients

• 4 count Large Bell Peppers
• 1 cup Quinoa
• 3 cups Vegetable Broth
• 1 medium Yellow Onion
• 1 medium Zucchini
• 1 cup Diced Tomatoes
• 1/2 cup Fresh Parsley
• 1 teaspoon Dried Oregano
• 2 tablespoons Olive Oil

Instructions

1. 1

   Preheat oven to 375°F (190°C). Slice the bell peppers in half lengthwise and remove seeds. Brush the peppers with olive oil and place them in a baking dish.

2. 2

   While the peppers preheat, cook the quinoa according to package directions using 2 cups of vegetable broth. In a separate skillet, sauté the diced onion, zucchini, and remaining vegetables in olive oil until softened (about 15 minutes). Stir in the cooked quinoa, diced tomatoes, fresh parsley, oregano, and remaining broth until the mixture is well combined and heated through.

3. 3

   Spoon the quinoa and vegetable mixture generously into the hollowed-out bell peppers. Pour the remaining broth into the baking dish to create a shallow liquid base. Bake for 45 minutes, or until the peppers are tender and the filling is heated through.