Quinoa and Zucchini Stuffed Peppers
Recipe GLPR9ca5d7c30d43bc
Beautiful roasted red peppers filled with fluffy quinoa, tender zucchini, fresh basil, and melted mozzarella. These vibrant, protein-packed stuffed peppers make an elegant appetizer or light main course that's naturally gluten-free and vegetarian.
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Ingredients
2 red bell peppers
1 cup cooked quinoa
1 cup shredded zucchini
½ cup tomato sauce
1 clove garlic, minced
1 tablespoon fresh basil, minced
2 ounces mozzarella cheese, shredded, divided
¼ teaspoon sea salt
¼ teaspoon black pepper
Directions
Preheat your broiler to high. Place the whole red bell peppers directly on the broiler rack and broil for 1 to 2 minutes, turning occasionally, until the skin is blistered and beginning to char slightly. Remove from broiler and allow to cool for a few minutes until comfortable to handle.
Once cooled, carefully slice each pepper in half from the stem end down to the base, creating two boat-shaped halves. Gently remove any remaining seeds or white membranes. Lay the pepper halves flat, skin-side down, in a roasting pan.
Reduce your oven temperature to 425 degrees Fahrenheit.
In a mixing bowl, combine the cooked quinoa, shredded zucchini, minced garlic, fresh basil, tomato sauce, sea salt, black pepper, and half of the shredded mozzarella cheese. Stir until well combined.
Divide the quinoa mixture evenly among the four pepper halves, spooning the filling into each one and packing gently. Sprinkle the remaining mozzarella cheese over the top of each filled pepper half.
Bake in the preheated 425-degree oven for 12 to 15 minutes, until the cheese has melted completely and the tops are beginning to turn light golden brown. Remove from oven and serve warm.
