Description
This vegetarian dish is so filling, and I love it because its incredibly versatile. You can add whatever spices and vegetables you like!
Ingredients
- 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
- salt and ground black pepper to taste
- 6 bell peppers, tops cut off and seeded
- 1 cup shredded mozzarella cheese, or more to taste
Instructions
- 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 more minutes.
Prep Time: 30 mins
Cook Time: 50 mins
Total Time: 1 hr 20 mins
Servings: 6