Quinoa Stuffed Peppers

6 red or orange bell peppers
2 cups cooked quinoa
1 26 oz jar tomato sauce
1 onion, chopped
6 cloves garlic, minced
1 medium eggplant, diced
2 medium zucchini, diced
1 10 oz pack mushrooms
1 tsp oregano
1 tsp basil
salt and pepper to taste
vegetable broth

  • Saute onion and garlic in vegetable broth until soft
  • Add zucchini, eggplant, and mushrooms
  • cook over medium heat, until most of the liquid has evaporated
  • Add quinoa, tomatoes and spices and continue to heat for a few more minutes
  • Cut peppers in half and fill them with quinoa-vegetable mixture
  • Bake for 20 minutes at 350

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