# What You'll Need:
→ Vegetables
01 - 4 large bell peppers, tops removed and seeds discarded
02 - 1 small zucchini, diced
03 - 1 medium carrot, peeled and grated
04 - 1 small red onion, finely chopped
05 - 2 cloves garlic, minced
06 - 1 cup cherry tomatoes, quartered
→ Grains
07 - 1 cup uncooked quinoa, rinsed
08 - 2 cups vegetable broth
→ Dairy (optional)
09 - 1/2 cup grated mozzarella or feta cheese
→ Herbs & Seasonings
10 - 1/3 cup fresh basil leaves, chopped
11 - 2 tbsp fresh parsley, chopped
12 - 1 tsp dried oregano
13 - 1/2 tsp salt
14 - 1/4 tsp black pepper
15 - 2 tbsp olive oil
# How To Make It:
01 - Set oven temperature to 375°F.
02 - In a saucepan, combine rinsed quinoa with vegetable broth. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes until liquid is absorbed. Remove from heat and fluff with a fork.
03 - Heat olive oil in a large skillet over medium heat. Add red onion and garlic, sautéing until translucent, approximately 2 minutes.
04 - Add diced zucchini, grated carrot, and quartered cherry tomatoes to skillet. Cook for 4 to 5 minutes, stirring occasionally, until softened.
05 - Remove skillet from heat. Stir in cooked quinoa, chopped basil, parsley, dried oregano, salt, and black pepper. Mix thoroughly.
06 - Place bell peppers upright in a baking dish and fill each generously with the quinoa mixture.
07 - Optionally, sprinkle grated mozzarella or feta on top of each stuffed pepper.
08 - Pour approximately 1/4 cup water into the bottom of the baking dish to facilitate steaming.
09 - Cover dish with aluminum foil and bake for 25 minutes.
10 - Remove foil and continue baking for 10 minutes more, until peppers are tender and cheese is golden if used.
11 - Serve hot, optionally garnished with additional fresh basil.
