Quinoa and Zucchini Stuffed Peppers
Ingredients:
2 red peppers
1 cup cooked Quinta Quinoa
1 cup shredded zucchini
2 tablespoons fresh minced basil
1/2 cup tomato sauce or crushed tomatoes
1 clove garlic, minced
1/2 teaspoon sea salt
1/4 teaspoon black pepper
2 ounces mozzarella, shredded, divided
Directions:
While the quinoa cooks, preheat broiler. Place peppers whole under the broiler and cook for 1 to 2 minutes until soft and just starting to char, rotating as needed. Remove, let cool slightly, then slice in half from top to bottom and clean out seeds. Lay pepper halves flat in a roasting pan.
Preheat/lower oven temp to 425 degrees.
In a bowl, combine quinoa, shredded squash, basil, tomato sauce, garlic, salt, pepper, and half the cheese.
Divide the quinoa mixture among the four pepper halves. Top with remaining cheese. Bake for 12 to 15 minutes, or until cheese has melted and is starting to lightly brown. Enjoy!
Recipe adapted from Naturally Ella.
