I love this simple recipe. You can keep it meatless or go all in. What makes it so versatile is the limitless number of vegetables you can use. You can make a new version every time just by the vegetables that are in season. You can also grill your vegetables instead of sauteeing. Gives it better flavor.
How you chose to cut your peppers is up to you. Personally, I like to cut them length-wise like I do the zucchini. Being shallow assures cooked stuffing all the way through. I also prefer red peppers over other colors. That’s just a personal preference. Using all colors of peppers is best.
1 large pepper per 2 people or large zucchini
1/2 c quinoa
Peppers to use for stuffing
1/2 c pine nuts
1/4-1/2 c. Mozzarella cheese
(optional) 1/4 lb ground turkey or chicken
Oil or butter for sauteeing
Salt and Pepper to taste
Seasonings: Curry/Paprika/taco/other seasonings of your choice
Toppings: Avocados, cilantro, peppers
Preheat oven to 350 degrees. Prepare peppers or zucchini by washing and slicing. Remove ribbing and hollow out zucchini and use for stuffing.
Place open side up in baking dish. Cook quinoa according to directions.
Cut up vegetables and sautee in pan. Once vegetables are cooked to your liking, mix with cooked quinoa and seasonings of your choice. Stuff vegetables and top with cheese. (Option: adding meat)
Bake in oven for 20-30 minutes depending on baking dish used.