1 Tbs. chopped fresh oregano leaves or 1 Tsp. dried
1/4 Tsp. salt
1/4 Tsp. ground black pepper
2 cups marinara sauce
In a small saucepan, bring 1.5 cups water to a boil. Place the quinoa in a strainer
and rinse under cold running water until the water runs clear. Strir the quinoa into the
boiling water, cover, and simmer until the quinoa is tender and the water is absorbed,
about 15 minutes. Let stand, covered, for 5 minutes. Fluff with a fork and set aside.
Meanwhile, use a sharp paring knife to cut out the core from the peppers. Pull
out any seeds and rinse the peppers inside and out. Place them cut side down on a
microwave-safe plate. Microwave on high power until slightly softened, 3 to 4
minutes. Set aside to cool.
In a large skillet, heat the olive oil over medium heat. Add the onion,
mushrooms, garlic, and red pepper flakes, if using. Continue to cook, stirring
occasionally, until the mushrooms are golden brown, about 8 minutes.
Stir in the tomato paste and cook for 1 minute. Stir in the zucchini, tomatoes,
oregano, and salt and pepper and cook for about 2 minutes. Stir in the quinoa and
remove the pan from the heat.
Place the peppers cut side up in a medium roasting pan. Spoon the filling into the
peppers and fill the pan with water 1/2 inch deep. Bake until the peppers are tender
and the top of the filling is lightly browned and crunchy, about 30 minutes.
Meanwhile, in a small saucepan, heat the marinara over low heat. When the
peppers are cooked, place one on each of four plates. Spoon the sauce alongside or
on top and serve.