- 3
- 30 mins
- 60 mins
Ingredients
- 1/2 cup dry quinoa + 1 cup water
- 6 red and/or yellow bell peppers
- splash low-sodium vegetable broth
- 4 cloves garlic, minced
- 1 sweet yellow onion, chopped
- 1 tsp. dried oregano
- 2 tsp. dried basil
- 1/2 tsp. garlic powder
- 3 mini zucchini, diced
- 8 ounces mushrooms, diced
- 1/4 cup no-salt added tomato paste
- 1 can low-sodium natural tomato sauce (14 oz / 398 ml)
- 6 fresh basil leaves, chopped
Preparation
Step 1
1. Preheat oven to 350 degrees. Combine quinoa and water in a small saucepan. Cover, bring to a boil, then simmer until all water has been absorbed, about 20 minutes. Set aside.
2. Cut bell peppers lengthwise, remove membranes and seeds, and place cut side down in a pan with about 1/2 inch of water. Steam until almost tender, about 8 - 10 minutes. Remove from pan and place cut side up onto a baking sheet.
3. Saute onion, garlic and spices in a splash of low-sodium vegetable broth until tender. Add mushrooms and cook until nearly tender. Add zucchini and cook a few minutes, until a little more tender. Add tomato paste, sauce and quinoa and stir until combined.
4. Spoon quinoa filling mixture into each bell pepper, dividing evenly among them. Bake in preheated oven for 10 - 15 minutes. Garnish with chopped fresh basil, and serve.