Quinoa-Stuffed Bell Peppers

• 4 large bell peppers, any color
• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 zucchini, diced
• 1 carrot, diced
• 1 cup corn kernels (fresh or frozen)
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh parsley or basil, chopped (for garnish)

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes. Place the peppers in a baking dish.
3. In a saucepan, bring the vegetable broth or water to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15-20 minutes until quinoa is cooked and liquid is absorbed.
4. In a large skillet, heat olive oil over medium heat. Add diced onion and cook until translucent.
5. Add minced garlic, diced zucchini, carrot, and corn kernels to the skillet. Cook for about 5-7 minutes until vegetables are tender.
6. Stir in cooked quinoa, cumin, paprika, salt, and pepper. Adjust seasoning to taste.
7. Spoon the quinoa mixture evenly into the bell peppers.
8. Cover the baking dish with foil and bake for 25-30 minutes until peppers are tender.
9. Garnish with chopped parsley or basil before serving.