Quinoa Stuffed Bell Peppers

Ingredients:

4 large bell peppers
1 cup uncooked quinoa
2 small zucchini, cut into small pieces
1 small onion, diced
1/3 cup cilantro, finely chopped
2 cloves garlic, minced
1 28oz can enchilada sauce
1 tsp salt
1/2 tsp black pepper

Instructions:
1. Start by cooking your quinoa. For 1 cup of dry quinoa, it will take 1 1/2 cups of water. Cook 18 minutes. Remove from the heat and allow to finish cooking by steaming 5-10 minutes more. Fluff with a fork and set aside.

2. Prepare your peppers to be stuffed. If the peppers are round and fat, cut off the top to open up the pepper. If the shape is long and narrow, do not cut off the top. Cut the pepper in half lengthwise from stem to bottom. With a sharp paring knife and your fingers, trim out the ribs and seeds until the pepper is clean inside. If they do not sit flat, trim a tiny bit off the bottom so they are stable. Be careful not to cut through the pepper.

3. Heat oil in a medium pan or skillet over medium heat. Add the onion and zucchini and cook, stirring until the onions are soft and translucent and zucchini is beginning to brown, but still firm. Turn heat down to medium low if the onion starts to brown. Add the garlic and cook 1 minute, stirring. Remove from heat.

4. In a large bowl, combine cooked quinoa, zucchini, onion, garlic, chopped cilantro, and salt and pepper together.

5. Place bell pepper halves in a large baking dish, cut side up, and fill each pepper firmly with the quinoa mixture, mounding it a little on top.

6. Pour can of enchilada sauce over all the peppers. Cover pan with foil, and bake in 350 oven until peppers are hot all the way through, and tender, about 35-40 minutes.

Serve as soon as possible.