# What You Need:
→ Vegetables
01 - 4 large bell peppers, any color, tops cut off and seeds removed
02 - 1 small zucchini, finely diced
03 - 1 small red onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 cup cherry tomatoes, quartered
→ Grains
06 - 1 cup quinoa, rinsed
07 - 2 cups vegetable broth
→ Herbs & Seasonings
08 - 1/4 cup fresh parsley, chopped
09 - 2 tablespoons fresh basil, chopped
10 - 1 tablespoon fresh mint, chopped
11 - 1 teaspoon dried oregano
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
14 - 2 tablespoons olive oil
→ Dairy (Optional)
15 - 1/2 cup crumbled feta cheese, optional
# Directions:
01 - Preheat oven to 375°F. Lightly grease a baking dish large enough to hold the peppers upright.
02 - In a medium saucepan, bring vegetable broth to a boil. Stir in quinoa, reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. Fluff with a fork and set aside.
03 - In a large skillet, heat olive oil over medium heat. Add onion and garlic, sauté 2 minutes until fragrant. Add zucchini and cook 4 minutes until softened. Stir in cherry tomatoes and cook 2 more minutes. Remove from heat.
04 - Combine cooked quinoa, sautéed vegetables, parsley, basil, mint, oregano, salt, and pepper in a large bowl. If using feta, fold in gently.
05 - Fill each bell pepper with quinoa mixture, packing lightly. Place upright in prepared baking dish.
06 - Cover dish with aluminum foil and bake for 30 minutes. Remove foil and bake an additional 10 minutes until peppers are tender and tops are lightly browned.
07 - Let cool for 5 minutes before serving. Garnish with additional fresh herbs if desired.
