Quinoa Stuffed Peppers

Preheat the Oven Preheat the oven to 375°F (190°C).

Prepare the Peppers Cut the tops off the bell peppers and remove the seeds and membranes.

Cook the Quinoa In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes until the quinoa is cooked and the liquid is absorbed.

Saute the Onion and Garlic In a large skillet, heat the olive oil over medium heat. Add the diced onion and garlic and cook until the onion is translucent.

Add the Vegetables Add the diced zucchini, carrot, and red bell pepper to the skillet. Cook for 5 minutes until the vegetables are slightly tender.

Combine the Filling Stir in the cooked quinoa, dried oregano, dried basil, cumin, salt, and pepper. Cook for an additional 2 minutes to allow the flavors to blend.

Add the Parsley Remove the skillet from heat and stir in the chopped fresh parsley.

Stuff and Bake Stuff the bell peppers with the quinoa filling and place them in a baking dish. Sprinkle the shredded mozzarella cheese on top.

Bake in the Oven Bake in the preheated oven for 25-30 minutes until the peppers are tender and the cheese is melted and golden brown.

Serve the Stuffed Peppers Remove from the oven and let the stuffed peppers cool for a few minutes before serving.