This vegetarian dish is so filling, and I love it because its incredibly versatile. You can add whatever spices and vegetables you like!
Ingredients
- quinoa: 1 cup (drained)
- water: 2 cups
- olive oil: 2 Tbsp
- onion: 1 piece (diced)
- garlic: 2 clove (minced)
- zucchini: 1 piece (diced)
- eggplant: 1 piece (diced)
- tomato: 1 piece (diced)
- tomato sauce: 1 cup
- salt and ground black pepper: (to taste)
- bell peppers, tops cut off and: 6 piece (seeded)
- mozzarella cheese: 1 cup (to taste, shredded)
Metric Conversion
Stages of cooking
-
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.
