Healthy Stuffed Bell Peppers

• Vegetable oil cooking spray
• 2 C chicken broth
• 1 C quinoa or brown rice
• 4 Large red bell peppers
• 1 tbs EVOO
• 1/2 C chopped onion
• 6 oz zucchini, quartered lengthwise then sliced across thinly
• 6 oz yellow squash, quartered lengthwise then sliced across thinly
• 3 tbsp basil, chopped
• 1/4 C chopped parsley
• 1/2 tsp dried oregano
• 1 can diced tomatoes (15oz)
• 1 lemon, juiced
• 4 oz crumbled feta (about 1 C)
• salt and pepper to taste

1. Preheat oven to 350F. Coat a small baking dish with cooking spray. Bring the broth and quinoa to boil in a saucepan, cover and reduce to a simmer for 15-20 minutes. Meanwhile, bring a large pot of water to a boil. Cut the stems and top half inch off the bell peppers and scoop out the seeds. Boil trimmed peppers for 5 min.; drain. Heat oil in a nonstick skillet. Add onion, zucchini, yellow squash, oregano, and tomatoes; season to taste w/ salt and pepper. Cook, stirring frequently, until vegetables are softened. Remove from heat and stir in basil, parsley, and lemon. Stir the crumbled feta and cooked quinoa. Fill peppers w/ quinoa mixture and place in baking dish. Bake 15 minutes. Serve immediately.

vegetable oil cooking spray, chicken broth, quinoa, red bell peppers, evoo, onion, zucchini, yellow squash, basil, parsley, oregano, tomatoes, lemon, salt

Taken from www.epicurious.com/recipes/member/views/healthy-stuffed-bell-peppers-50088821 (may not work)