Ingredients

The following ingredients have 4 Servings
  • 2 red peppers
  • 1 cup quinoa, cooked
  • 1 cup shredded zucchini/summer squash
  • 2 tablespoons fresh minced basil
  • 1/2 cup tomato sauce or crushed tomatoes
  • 1 clove garlic, minced
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 2 ounces mozzarella, shredded, divided

Instruction

  • Preheat broiler. Place peppers whole under the broiler and cook until soft and just starting to char, rotating as needed, for 1 to 2 minutes. Remove, let cool slightly, then slice in half from top to bottom. Lay pepper halves flat in a roasting pan.
  • Preheat/lower oven to 425 degrees.
  • In a bowl, combine quinoa, shredded squash, basil, tomato sauce, garlic, salt, pepper, and half the cheese.
  • Divide the quinoa mixture among the four pepper halves. Top with remaining cheese. Bake for 12 to 15 minutes, or until cheese has melted and is starting to lightly brown.