Stuffed Bell Peppers with Quinoa and Veggies

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 These hearty stuffed bell peppers are filled with a flavorful mix of quinoa, black beans, tomatoes, and zucchini, making them a delicious and nutritious plant-based meal. With a perfect balance of protein and veggies, they’re satisfying enough for a main course. 

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 small onion, diced
• 1 zucchini, diced
• 1 cup black beans (canned, rinsed, and drained)
• 1 cup chopped tomatoes
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• ½ cup feta cheese (optional)
• Fresh cilantro or basil, for garnish

Instructions:

1. Cook the Quinoa:
   In a medium saucepan, bring the vegetable broth to a boil. Add quinoa, reduce to a simmer, cover, and cook for 15 minutes, or until the quinoa is fluffy and the liquid is absorbed. Set aside.
2. Prepare the Filling:
   In a large skillet, sauté the diced onion and zucchini over medium heat until softened. Add the black beans, tomatoes, cumin, paprika, salt, and pepper. Stir in the cooked quinoa and mix well.
3. Stuff the Peppers:
   Preheat the oven to 375°F (190°C). Spoon the quinoa mixture into the prepared bell peppers and place them in a baking dish. Top with shredded cheese if desired.
4. Bake:
   Cover the dish with foil and bake for 25-30 minutes, or until the peppers are tender. Remove the foil during the last 5 minutes of baking to allow the cheese to melt and turn golden.
5. Serve:
   Garnish with fresh cilantro or basil and serve immediately.