Quinoa Stuffed Peppers

1. 1

   Preheat the oven to 350F. Combine the quinoa and water in a small saucepan and bring the water to a boil. Cover and reduce the heat, cooking until the quinoa is tender, about 15 minutes. Fluff with a fork and set aside

2. 2

   Place the bell peppers cut-side down on a baking sheet and bake them for 10 minutes. Remove from the oven and set aside.

3. 3

   In the meantime, melt the coconut oil in a large pot over medium heat and saute the onion until it starts to become translucent, about 5 minutes. Add in the garlic, mushrooms and zucchini, and saute until all of the vegetables are tender, about 6 to 8 minutes. Season with salt and pepper.

4. 4

   Add in the cooked quinoa, beans, and marinara sauce, and stir well to combine and adjust the seasoning to taste

5. 5

   Arrange the cooked bell peppers cut-side-up and spoon the filling into each pepper. It should generously fill 4 bell peppers.

6. 6

   Spoon additional marinara sauce over each pepper to help prevent them from drying out, then bake for 30 minutes at 350F, until the peppers are very tender

* Per serving · 4 servings · Values may vary.

No additional tips available.