Italian Quinoa Stuffed Bell Peppers

Ingredients

• 4 red bell peppers
• 1 cup quinoa
• 2 cups vegetable broth
• 1 onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 zucchini, diced
• 1 can diced tomatoes
• 1 teaspoon Italian herbs
• 1/2 cup grated Parmesan cheese
•  Olive oil
•  Salt and pepper

Instructions

1. 1 Preheat the oven to 200 degrees Celsius.
2. 2 Cut the tops off the bell peppers and remove the seeds. Place them in a baking dish.
3. 3 Bring the quinoa to a boil with the vegetable broth. Let it simmer for 15 minutes until the quinoa has absorbed all the liquid.
4. 4 Meanwhile, heat the olive oil in a skillet and sauté the onion and garlic. Add the zucchini, diced tomatoes, and Italian herbs. Let it simmer for 5 minutes.
5. 5 Add the quinoa to the vegetable mixture and stir well. Season with salt and pepper.
6. 6 Fill the bell peppers with the quinoa-vegetable mixture and sprinkle with the Parmesan cheese.
7. 7 Bake the bell peppers for 25 minutes in the oven until they are soft and the cheese is melted.