Garlic and Zucchini Stuffed Peppers

Ingredients - Serves 6

• Fresh basil - 1/4 cup, chopped
• Shredded mozzarella cheese - 1 cup
• Salt and pepper - To taste
• Italian seasoning - 1 teaspoon
• Tomato sauce - 1 cup
• Cooked quinoa - 1 cup
• Onion - 1 medium, diced
• Garlic - 4 cloves, minced
• Zucchini - 2 medium, diced
• Bell peppers - 6

Let's Get Started

1. Preheat the oven to 375°F.
2. Cut the tops off the bell peppers and remove the seeds and membranes.
3. In a large skillet, heat some olive oil over medium heat.
4. Add the minced garlic and diced onion to the skillet and cook until softened.
5. Add the diced zucchini and cook for another 5 minutes.
6. Stir in the cooked quinoa, tomato sauce, Italian seasoning, salt, and pepper. Cook for 2-3 minutes until well combined.
7. Fill each bell pepper with the zucchini and quinoa mixture.
8. Place the stuffed peppers in a baking dish and cover with foil.
9. Bake for 25 minutes.
10. Remove the foil and sprinkle shredded mozzarella cheese on top of each pepper.
11. Bake for an additional 10 minutes, or until the cheese is melted and bubbly.
12. Garnish with fresh chopped basil before serving.

Dietary Info

• Dish Type: Main Course
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Calories: 250
• Fat: 8g
• Carbs: 35g
• Protein: 10g
• Sodium: 500mg
• Sugar: 10g