Stuffed Peppers recipe | PCC Community Markets

Ingredients

• 2/3 cup quinoa
• 1 1/2 cups filtered water
• 1/2 teaspoon salt
• 10 fresh mint leaves
• 1 medium yellow onion, finely chopped
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/4 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 2 tablespoons extra-virgin olive oil
• 1 medium-size zucchini, medium diced
• 15-ounce can garbanzo beans, drained and rinsed
• 1/2 teaspoon salt or to taste
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)
• 4 medium yellow, orange or red bell peppers
• 1 tablespoon extra-virgin olive oil for brushing the outside of the peppers