1 Medium zucchini, halved lengthwise and thinly sliced crosswise
14 Oz. can diced tomatoes
1 Tbsp chopped fresh oregano
1 Tbsp chopped fresh sage
1/4 Tsp freshly ground black pepper
2 cups marinara sauce - buy at store or make yourself
Rinse quinoa and drain as much water out as possible. Heat a dry frying pan over medium heat and toast quinoa until golden brown, about 5 to 10 minutes. Bring 1.5 cups water to a boil. Stir quinoa into boiling water, cover and simmer for about 15 minutes. Fluff with a fork and set aside.
Cut the core from the peppers. Remove seeds and veins and rinse peppers. Place cut side down on microwave safe plate and microwave for 3 to 4 minutes until soft, or bake in 350 degree oven for 15 minutes until softened.
Heat olive oil in a large skillet over medium-high heat. Add onions, garlic and red pepper flakes. Cook, stirring only occasionally, for about 8 minutes.
Stir in the tomato paste, followed by the zucchini, tomatoes, oregano, sage, and black pepper. Cook for a minute or two and then slowly add in the quinoa. Remove skillet from heat
Place peppers in a roasting pan and spoon in the filling. Fill the pan with about 1/2 inch of water and bake at 350 degrees until top of filling is browned and crunchy, about 30 minutes.
Heat marinara over low heat, spoon on top of stuffed peppers and serve.