Summer Veggie Quinoa Stuffed Peppers - CSA|365

Ingredients

• 2 cups cooked quinoa (and optional veggie broth, see step 1 below)
• 1 tbsp olive oil
• 1 small summer squash, diced
• 1 1/2 cups cherry tomatoes, diced
• 1/2 bunch kale, stems removed and leaves chopped
• 2 large green bell peppers, halved lengthwise and seeds removed
• 1/4 cup crumbled feta cheese
• 1/4 cup finely chopped onion
• 2 cloves minced garlic
• 1/4 cup shredded mozzarella cheese
• herbs and spices to taste (I used 2 sprigs of rosemary and a sprinkle of paprika)
• Cook quinoa according to directions, substituting veggie broth for water, and adding herbs for a yummy punch of flavor if desired.
• Meanwhile, heat a sauté pan over medium heat before adding oil to the pan. Once the oil is heated, add onion and garlic and cook for a few minutes until the onion is translucent.
• Carefully spoon the mixture into your halved peppers before placing them in a baking pan. Sprinkle the tops of the stuffed peppers with mozzarella cheese.
• Bake at 375 for about 30 minutes or until the cheese is melted.