Change up your dinner routine with these bright, zesty, and hearty Mediterranean stuffed peppers! So easy, flavorful, and gluten-free!The bell peppers mellow in the oven and become tender, and the vegetarian quinoa filling is hearty while still being light and healthy.
Add vegetable broth and quinoa to a medium-size sauce pan. Bring to a boil, then cover and reduce heat to low. Simmer for 15-20 minutes, until broth is absorbed. Remove from heat and uncover. Set aside to cool slightly.
In a large skillet, heat 1 tbsp. of olive oil over medium heat. Add diced onion and cook until tender, around 3-4 minutes. Add the zucchini and cook for another 3-4 minutes. Add garlic, oregano, cumin, coriander, and cayenne, and cook for 1 minute.