Savory Herb and Cheese Stuffed Bell Peppers

1.Preheat your oven to 375°F (190°C).

2.Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.

3.In a large mixing bowl, combine the cooked quinoa, mozzarella cheese, Parmesan cheese, chopped spinach, diced tomatoes, fresh basil, garlic powder, onion powder, oregano, thyme, salt, and pepper. Mix well until all ingredients are evenly incorporated.

4.Drizzle the inside of each bell pepper with olive oil and season with a pinch of salt and pepper.

5.Stuff each bell pepper generously with the quinoa and cheese mixture, pressing down gently to pack it in.

6.Place the stuffed peppers upright in a baking dish. Pour the vegetable broth into the bottom of the dish to help steam the peppers during baking.

7.Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.

8.After 25 minutes, remove the foil and bake for an additional 15 minutes, or until the peppers are tender and the cheese is bubbly and golden.

9.Remove from the oven and let cool for a few minutes before serving.