Quinoa Stuffed Peppers

Makes approximately 4 servings ⋅ Adapted from the Mayo Clinic

Ingredients

• 1 cup uncooked quinoa
• 1 tablespoon olive oil
• 1 cup chopped zucchini
• 2 cups chopped tomato
• 1/2 cup chopped onion
• 1 stalk celery, chopped
• 2 tablespoons chopped walnuts
• 3 garlic cloves, chopped
• 2 teaspoons chopped fresh thyme
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 teaspoons Parmesan cheese
• 2 large bell peppers, cut in half

Instructions

1. Heat the oven to 350 F. Cook quinoa according to package directions. Set aside.
2. Heat a large saute pan to medium-high heat. Add oil, zucchini, tomatoes, onion, celery, walnuts, garlic, and thyme. Reduce heat to medium after 2 minutes. Once vegetables are tender, add cooked quinoa, salt, pepper, and cheese.
3. Place the pepper halves on a baking sheet. Place 1/2 cup of the quinoa and vegetable mixture into each pepper half. Cover with foil and bake for 15 to 20 minutes. Uncover and bake for an additional 5 minutes until the peppers are cooked to your desired doneness.