Prep: 30 mins
Cook: 50 mins
Total: 1 hr 20 mins
Yield: 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
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
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
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.