Prep: 30 mins

Cook: 50 mins

Total: 1 hr 20 mins

Servings: 6

Yield: 6 servings

Ingredients         : 

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
1 pinch salt and ground black pepper to taste
6 eaches bell peppers, tops cut off and seeded
1 cup shredded mozzarella cheese, or more to taste

Directions      :

Step 1
Preheat oven to 350 degrees F (175 degrees C). Line a deep baking dish
with aluminum foil.

Step 2
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.

Step 3
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.

Step 4
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.

Step 5
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.

Nutrition Facts
Per Serving:
250.6 calories; protein 11.1g 22% DV; carbohydrates 32.4g 10% DV; fat
9.6g 15% DV; cholesterol 12.1mg 4% DV; sodium 347.5mg 14% DV.