Quinoa and roasted vegetable stuffed peppers

 Ingredients:

• 4 large bell peppers (any color)
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 2 tablespoons olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 medium zucchini, diced
• 1 medium yellow squash, diced
• 1 medium eggplant, diced
• 1 cup cherry tomatoes, halved
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• 1/2 cup grated Parmesan cheese (optional)
• Fresh parsley or basil, chopped (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Cut the tops off the bell peppers and remove the seeds and membranes. Set the peppers aside on the baking sheet.
3. In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes or until the quinoa is cooked and the broth is absorbed.
4. While the quinoa is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion and garlic, and sauté until the onion becomes translucent and fragrant.
5. Add the diced zucchini, yellow squash, and eggplant to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are tender.
6. Add the cherry tomatoes, dried oregano, dried basil, smoked paprika, salt, and pepper to the skillet. Stir well to combine and cook for another 2-3 minutes. Remove from heat.
7. Once the quinoa is cooked, add it to the skillet with the roasted vegetables. Stir everything together until well combined. Taste and adjust the seasonings if needed.
8. Spoon the quinoa and roasted vegetable mixture into each of the bell peppers, filling them to the top. If desired, sprinkle grated Parmesan cheese on top of each pepper.
9. Drizzle the remaining tablespoon of olive oil over the stuffed peppers.
10. Bake the stuffed peppers in the preheated oven for about 25-30 minutes or until the peppers are tender and slightly charred.
11. Remove from the oven and let them cool for a few minutes. Garnish with fresh parsley or basil.
12. Serve the Quinoa and Roasted Vegetable Stuffed Peppers as a main course or a side dish. Enjoy!

Note: You can customize this recipe by adding other vegetables or spices based on your preference.

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