Vegetable and Quinoa Stuffed Bell Peppers

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 zucchini, diced
• 1 carrot, diced
• 1 cup cherry tomatoes, halved
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• Salt and pepper to taste
• 1/4 cup shredded mozzarella cheese (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a medium saucepan, bring vegetable broth (or water) to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes or until quinoa is cooked and liquid is absorbed.
3. Meanwhile, heat olive oil in a large skillet over medium heat. Add chopped onion and minced garlic, sauté until softened, about 3-4 minutes.
4. Add diced zucchini and carrot to the skillet, cook for another 5 minutes until vegetables start to soften.
5. Stir in cherry tomatoes, dried oregano, dried basil, salt, and pepper. Cook for 2-3 minutes until tomatoes are heated through.
6. Remove skillet from heat and stir in cooked quinoa until well combined.
7. Stuff bell peppers with quinoa and vegetable mixture, packing it down gently. If desired, sprinkle shredded mozzarella cheese on top.
8. Place stuffed bell peppers upright in a baking dish. Cover with foil and bake for 25-30 minutes until peppers are tender.
9. Remove foil and bake for an additional 5 minutes until cheese is melted and bubbly.
10. Serve hot