Whole Grain Vegetable stuffed Peppers

1/2 cup cooked quinoa (cooked in vegetable broth)
1 Large red bell pepper, seeded and halved
1/2 tablespoon olive oil
Salt and freshly ground black pepper
2 cloves garlic, chopped
1 medium zucchini, washed thoroughly, seeded and chopped
1 medium yellow squash, washed thoroughly, seeded and chopped
1 cup kale, washed thoroughly, remove ribs and chop
1/4 medium red onion, chopped
2 tablespoons fresh cilantro leaves, chopped
10 Cherry tomatoes, chopped
1 lime, juiced

If you don't have quinoa use 1/2 cup of brown rice

Preheat the oven to 450 degrees F.

Cook quinoa according to package directions with vegetable broth. We will only need 1/2 cup of the cooked quinoa.

Coat the bell pepper halves with olive oil. Place cut-side down in a oven safe dish with a little bit of water in the bottom of the pan. Just barely covering the bottom of the pan. Roast until the peppers are just tender, about 15-20 minutes. Remove from the oven and arrange peppers in a baking dish cut-side up.

Chop all ingredients in the list. I used an electric chopper which saved alot of labor. Mix in a large bowl the garlic, zucchini, squash, kale and onions. Season with salt and pepper and mix thoroughly. Add to frying skillet with a little bit of water and cook for 5-10 minutes. Add the herbs and tomatoes then combine with the quinoa.

Fill the pepper halves with the mixture. Roast in a 375 degree F oven until the peppers are hot through, about 15- 20 minutes. Pour lime juice on top before serving.

If desired, serve topped with cheese. The recipe does not include cheese. Make sure to add the cheese nutritional info to your meal.

Serving Size: Makes 2 half stuffed peppers

Number of Servings: 2

Recipe submitted by SparkPeople user SUGARLESSCHICK.