Quinoa Stuffed Peppers

2 cups Vegetable broth or water
1 cup Quinoa, rinsed
2 tsp Olive oil
1/2 C chopped onion
1 Zucchini, quartered lengthwise & sliced thinly
1 Yellow squash, quartered lengthwise & sliced thinly
.50 tsp Fennel seeds
.50 tsp Dried oregano
.50 tsp salt
1 C cherry tomatoes, cut in half
4 large bell peppers, washed and seeds removed, with
tops cut off and reserved

Preheat oven to 350 degrees.

Grease a small (approx 7 x 11 inches) baking dish.

Heat the olive oil in a medium, heavy bottomed pan. Add the onion and saute a few minutes until soft. Add the zucchini, yellow squash, fennel seeds, oregano, and salt.

Cook, stirring frequently, for 5 minutes or until vegetables soften. Add quinoa and stir to incorporate. Quickly add the broth, bring to a boil, then reduce to a simmer for about 15 minutes or until water is absorbed.

Remove from heat and stir in tomatoes, pine nuts, and basil.

Place peppers upright in baking dish and fill them with the quinoa mixture, topping each with its top. Bake 30 minutes.

Serve immediately-makes 4 peppers.
**note mixture will be plenty for peppers and extra for salads, lunch side, etc.***


Number of Servings: 4

Recipe submitted by SparkPeople user JANESADD.