Gluten Free Vegetable Stuffed Peppers

These gluten-free stuffed peppers are filled with a delicious mixture of vegetables and quinoa.

Ingredients - Serves 6

Preheat the oven to 375°F.
Cut the tops off the bell peppers and remove the seeds and membranes.
In a large skillet, heat the olive oil over medium heat.
Add the onion and garlic and cook until softened, about 5 minutes.
Add the zucchini, yellow squash, and carrot. Cook for another 5 minutes, until the vegetables are tender.
Stir in the cooked quinoa, tomato sauce, Italian seasoning, salt, and pepper. Cook for 2-3 minutes to combine the flavors.
Fill each bell pepper with the vegetable-quinoa mixture.
Place the stuffed peppers in a baking dish and cover with foil.
Bake for 30 minutes, or until the peppers are tender.
Remove the foil and sprinkle shredded cheese on top, if desired.
Bake for an additional 5 minutes, or until the cheese is melted and bubbly.
Serve hot and enjoy!