Ingredients:
- 6 red bell peppers
- 3/4 cup brown quinoa
- 1 onion, diced
- 2 cloves garlic, mined
- 1 zucchini, grated
- 1 large carrot, grated
- 1 celery stalk, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/4 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 3 tablespoons olive oil
- Sea salt and freshly ground pepper
Directions:
- Preheat oven to 350 F.
- Cut the tops off each pepper, cleaning out the stem portion and seeds. Stand them upright in a casserole dish and set aside.
- Cook rice until partially cooked (about three quarters of the way).
- Warm 1 tablespoon olive oil in a large pan over medium heat. Add the onion and garlic and sauté for two minutes. Add zucchini, carrot, celery, rice, thyme, oregano, paprika and cayenne. Sauté about 5 minutes or until veggies are tender.
- Stuff peppers with the rice mixture. Pour 1/4 cup water in the bottom of the casserole dish so the peppers don’t stick to the bottom while cooking. Drizzle 1 to 2 tablespoons olive oil over peppers and season with sea salt and black pepper.
- Cover and bake for approximately 45 to 50 minutes.
