Ingredients :
4 large bell peppers, any color (look for locally grown peppers at farmers’ markets or grocery stores)
1 cup quinoa, rinsed
2 cups vegetable broth or water
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 small zucchini, diced
1 small yellow squash, diced
1 cup cherry tomatoes, halved
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and black pepper to taste
1 cup shredded cheese (such as cheddar or mozzarella), optional
Instructions :
Preheat your oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
In a medium saucepan, combine the quinoa and vegetable broth or water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is cooked and the liquid is absorbed. Remove from heat and fluff with a fork.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for an additional 1 minute.
Add the diced zucchini and yellow squash to the skillet and cook for 3-4 minutes, or until slightly softened.
Stir in the halved cherry tomatoes, dried oregano, dried basil, cooked quinoa, salt, and black pepper. Cook for another 2-3 minutes, until the mixture is heated through and well combined.
Stuff each bell pepper with the quinoa and vegetable mixture, pressing down gently to pack the filling.
Place the stuffed peppers in a baking dish. If desired, sprinkle shredded cheese over the top of each stuffed pepper.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the peppers are tender and the filling is heated through.
Remove from the oven and let the stuffed peppers cool for a few minutes before serving.
Enjoy these delicious Stuffed Peppers with Quinoa and Vegetables, featuring locally grown peppers and other fresh ingredients from Eastern Ontario!
