Ingredients
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
Preparation
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.
