Quinoa Stuffed Peppers



  1. Preheat oven to 450 degrees F.

  2. Rinse quinoa. Bring quinoa and stock to a boil in a saucepan.
    Cover and simmer 12 to 15 minutes until liquid is absorbed.

  3. Cut peppers in half, remove stems and seeds,
    and coat inside and out with 1 tbsp. olive oil.
    Place in baking dish, cut sides down. Roast for 20 minutes.
    Lower oven temperature to 375 degrees F.

  4. Chop garlic, zucchini, mushrooms, and onion, and place in a pan with
    2 tbsp olive oil over medium-high heat. Cook partially covered until tender,
    5 to 10 minutes. Add salt and pepper to taste. Combine with quinoa.

  5. Fill pepper halves and top with cheese.
    Roast at 375 degrees F for 10 minutes until cheese browns.