Quinoa-Stuffed Bell Peppers - Kosher.com

Ingredients

• 6 tri-color bell peppers, halved, cored, and seeded
• 1 cup quinoa, uncooked (yields about 4 cups cooked)
• 2 tablespoons Bartenura Olive Oil
• 1/2 red onion, finely diced
• 1 zucchini, diced
• 1 yellow squash, diced
• 1 small chili pepper, finely diced (optional)
• 4 cloves garlic, minced or 4 cubes Gefen Frozen Garlic
• 1 teaspoon Tuscanini Sea Salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon paprika
• 1 tablespoon lemon zest
• 1 bunch cilantro, chopped
• 1/2 cup crumbled feta cheese