Super Food Stuffed Peppers

• 1/2 cup dry quinoa
• 3 large bell peppers, cut in half lengthwise, seeds and membranes removed
• 3 cloves garlic, minced
• 1 medium onion, minced
• 1 medium eggplant, diced
• 1 medium zucchini, diced
• 8 ounces mushrooms, diced
• 1 1/2 cups no or low salt tomato sauce or crushed or diced tomatoes, no added salt
• 1 teaspoon dried oregano or Italian seasoning (or more to taste)
• 2 tablespoons fresh basil

1. Cook quinoa according to package directions. Set aside.
2. Steam bell peppers, cut side down over 1/2 inch boiling water until nearly tender, about 8-10 minutes.
3. Water saute the garlic and onion. Add the eggplant, zucchini and mushrooms and cook until eggplant and zucchini are soft. Add the cooked quinoa, tomato sauce or crushed tomatoes, seasonings and basil. Spoon vegetable-quinoa mixture into peppers.
4. Serve immediately or bake for 15 minutes at 350 degrees if desired.

quinoa, bell peppers, garlic, onion, eggplant, zucchini, mushrooms, tomato sauce, oregano, fresh basil

Taken from www.epicurious.com/recipes/member/views/super-food-stuffed-peppers-50169466 (may not work)