Quinoa Stuffed Bell Peppers

INGREDIENTS

1 cup quinoa, rinsed and drained
2 Tbsp extra virgin olive oil
1 small onion, diced
2 cloves garlic, minced
1 zucchini, diced
2 cups white button mushrooms, diced
1 tomato, diced
1 cup pasta sauce
Sea salt and ground black pepper, to taste
6 bell peppers, any colour, cut in half from top to bottom and seeded
1 cup shredded mozzarella, or more to taste

DIRECTIONS

Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).

Cook quinoa according to package directions.

Heat a large skillet over medium heat. Add olive oil. When hot but not smoking, add onions and garlic and cook, stirring frequently, until fragrant and slightly translucent, about 5 to 7 minutes.

Add zucchini, mushrooms, and tomato and cook until slightly tender, about 3 to 5 minutes. Add the tomato sauce and cover and simmer until the vegetables have softened, about 10 more minutes.

Remove from heat and stir the cooked quinoa into vegetable mixture. Season with salt and pepper. Fill bell peppers with quinoa-vegetable mixture. Place peppers in a deep baking dish. Cover dish with aluminum foil. Bake until bell peppers are slightly tender, about 18 minutes.

Remove foil and sprinkle peppers with mozzarella. Bake until cheese is bubbling and melted, about 5 more minutes.