Stuffed Peppers

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  • 2/3 cup quinoa
  • 1 1/2 cups filtered water
  • 1/2 teaspoon salt
  • 10 fresh mint leaves
  • 1 medium yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • 2 tablespoons extra-virgin olive oil
  • 1 medium-size zucchini, medium diced
  • 15-ounce can garbanzo beans, drained and rinsed
  • 1/2 teaspoon salt or to taste
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • 4 medium yellow, orange or red bell peppers
  • 1 tablespoon extra-virgin olive oil for brushing the outside of the peppers


Preheat the oven to 375º F. Rinse quinoa thoroughly in water using a fine strainer, then drain. Place water, salt, mint leaves and quinoa in a small saucepot. Cover and bring to a boil, reduce heat and simmer for 5 minutes. Turn heat off and let quinoa sit 20 minutes. Let cool in a mixing bowl.

In a skillet over medium heat, sauté onion, garlic, dried herbs and spices in olive oil for about 5 minutes. Add zucchini and garbanzo beans; sauté for 10 minutes. Add salt, pepper and red pepper flakes, then stir mixture into cooked quinoa.

Cut off tops of the peppers and save. Remove seeds with a spoon and fill peppers with the stuffing. Replace caps and place in a greased baking dish. Brush outside of the peppers with oil and bake until lightly browned, about 30 minutes.

Serve hot with a mixed green salad.

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