Quinoa Stuffed Peppers

Serves 6 as a main dish

Ingredients

• 1 cup quinoa
• 2 cups low-sodium chicken or vegetable stock
• 6 small bell peppers
• 3 tbsp. olive oil
• 4 cloves garlic
• 1 medium zucchini
• 6 cremini mushrooms
• 1 yel1ow onion
• Salt and pepper
• 1 tsp. red pepper flakes
• 1/2 cup Parmesan cheese

Preparation

1. Preheat oven to 450 degrees F.


2. Rinse quinoa. Bring quinoa and stock to a boil in a saucepan.
   Cover and simmer 12 to 15 minutes until liquid is absorbed.


3. Cut peppers in half, remove stems and seeds,
   and coat inside and out with 1 tbsp. olive oil.
   Place in baking dish, cut sides down. Roast for 20 minutes.
   Lower oven temperature to 375 degrees F.


4. Chop garlic, zucchini, mushrooms, and onion, and place in a pan with
   2 tbsp olive oil over medium-high heat. Cook partially covered until tender,
   5 to 10 minutes. Add salt and pepper to taste. Combine with quinoa.


5. Fill pepper halves and top with cheese.
   Roast at 375 degrees F for 10 minutes until cheese browns.