Bell pepper halves hold a filling of cooked quinoa, zucchini, mushrooms, onion, garlic, and tomatoes. The peppers are pre-baked before filling, with mozzarella available as an optional final topping.
Ingredients
- 4 large bell peppers, red, yellow, or orange
- 1 cup cooked quinoa
- 1 zucchini, diced
- 1 cup mushrooms, diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup diced tomatoes, fresh or canned
- ½ tsp Italian seasoning
- ½ cup shredded mozzarella, optional
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Directions
- Preheat the oven to 375°F (190°C).
- Halve the peppers lengthwise and remove seeds and membranes. Brush the insides lightly with olive oil and pre-bake on a sheet for 10 minutes.
- Heat the remaining olive oil over medium heat. Sauté the onion and garlic, then add the zucchini and mushrooms and cook until tender.
- Stir in the tomatoes, cooked quinoa, Italian seasoning, salt, and pepper.
- Fill the pepper halves and bake for 15 minutes.
- For the optional topping, add mozzarella and bake five minutes more, until melted.
- Garnish with parsley and serve warm.
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Servings: 4
