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Stuffed Bell Peppers with Quinoa

Print Recipe
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings 4

Ingredients
  

  • 4 large bell peppers any color, tops cut and seeds removed
  • 1 cup quinoa rinsed
  • 2 cups low-sodium vegetable broth
  • 1 onion diced
  • 2 cloves garlic minced
  • 1 zucchini diced
  • 1 cup cherry tomatoes halved
  • 1/2 cup corn kernels
  • 1/4 cup pine nuts
  • 3 tablespoons olive oil
  • 2 tablespoons fresh basil chopped
  • 1 tablespoon fresh oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup nutritional yeast or Parmesan cheese

Instructions
 

  • Preheat oven to 375°F (190°C).
  • Cook quinoa in vegetable broth according to package directions.
  • Heat 2 tablespoons olive oil in a large skillet over medium heat.
  • Add onion and cook until softened, about 5 minutes.
  • Add garlic and zucchini, cook for 3 minutes.
  • Add cherry tomatoes and corn, cook for 2 minutes.
  • Stir in cooked quinoa, pine nuts, herbs, salt, and pepper.
  • Brush bell peppers with remaining olive oil and place in a baking dish.
  • Fill peppers with quinoa mixture and top with nutritional yeast.
  • Cover with foil and bake for 35-40 minutes until peppers are tender.
  • Remove foil for last 10 minutes of cooking.
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