Italian Stuffed Peppers with Zucchini and Quinoa
Ingredients
- 14.5 oz can diced tomatoes
- 1 zucchini
- 8.5 oz package Seeds of Change Quinoa & Brown Rice with Garlic
- 3/4 tbsp garlic powder
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 large bell peppers
- Parmesan cheese
Preparation
Preheat oven to 350 degrees F
Cook rice according to package instructions
Shred zucchini and squeeze out excess water
In a large bowl, combine diced tomatoes, shredded zucchini, cooked rice, and seasonings
Slice the tops off of the peppers, core them, and cut in half
Stuff the pepper halves with the rice mixture
Place stuffed peppers in a shallow baking dish
Bake in the preheated oven for 30 minutes
