Ingredients
6
6 servings
- •1 cup quinoa, rinsed and drained
- •2 cups water
- •2 tablespoons olive oil
- •1 small onion, diced
- •2 cloves garlic, minced
- •1 zucchini, diced
- •1 small eggplant, diced
- •1 tomato, diced
- •1 cup tomato sauce
- •salt and ground black pepper to taste
- •6 bell peppers, tops cut off and seeded
- •1 cup shredded mozzarella cheese, or more to taste
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line a deep baking dish with aluminum foil.
- Mix quinoa and water together in a saucepan; bring to a boil. Cover, reduce heat, and simmer until quinoa is tender and water is absorbed, about 15 minutes.
- Heat olive oil in a large skillet over medium heat; cook and stir onion and garlic until fragrant and slightly translucent, 5 to 7 minutes. Add zucchini, eggplant, and tomato; cook until slightly tender, 3 to 5 minutes. Stir tomato sauce into vegetable mixture; cover and simmer until vegetables have softened, about 10 more minutes.
- Stir quinoa into vegetable mixture. Season with salt and pepper. Fill bell peppers with quinoa-vegetable mixture. Place peppers in prepared baking dish. Cover dish with aluminum foil.
- Bake in the preheated oven until bell peppers are slightly tender, about 18 minutes. Remove aluminum foil cover; sprinkle peppers with mozzarella cheese. Bake until cheese is bubbling and melted, about 5 more minutes.
Nutritional Facts
Per 6 servings
- Calories: 251
- Carbohydrate: 32g
- Fat: 10g
- Fiber: 8g
- Protein: 11g
- Sugar: 8g
Related Recipes
Quinoa Stuffed Peppers
Quinoa with Veggies
Quinoa Taco-Stuffed Peppers
Quinoa Ratatouille-Stuffed Peppers
Quinoa Chili
Quinoa-Stuffed Mushrooms
Vegan Quinoa-Stuffed Peppers
Chicken Quinoa
Quinoa Side Dish
Stuffed Red Pepper with Quinoa and Chickpeas
Quinoa Vegetable Medley
