mealfit Italian stuffed peppers

Ingredients

• 5 Multi colored peppers

Stuffing

• Cooked quinoa,
• 1 shredded and sautéed carrot,
• 2 diced and Sautéed zucchini,
• 1 diced and sautéed onion,
• marinara,
• ½ C Parmesan
• 1 tsp mealfit OG seasoning
• 1 tsp Italian seasoning
• Shredded Cheddar Cheese to top the peppers

Marinara

• 1 onion sliced and sautéed
• 2 peppers sliced and sautéed
• 2 cans diced canned tomatoes
• 1 bay leaf, I
• I1 tsp talian seasoning
• 1 tsp mealfit OG seasoning
• 1 tsp sugar

Instructions 

Marinara

• Bring to a boil and turn heat to a simmer for 30 min
• Transfer to a blender  and purée
• Transfer back to the pot to keep warm 

Quinoa

• Spray 9 x 13  pan with Cooking spray
• Add 2 C quinoa to the pan
• 2 Tbsp olive oil and coat all the quinoa
• Add 4 C Vegetable Broth to the pan and mix with the quinoa
• Add 1 Tbsp of OG mix and stir
• Seal with Tin Foil and bake on 350 for 45 min

Peppers

• Pre-heat oven at 350
• Top and core the peppers
• Rub the outside of the peppers with some olive oil
• Place on a sheet pan and bake cut side down for 7-8 min

Putting it all Together

Mix the quinoa with the sautéed veggies and half the parmesan cheese and marinara in a bowl.

Stuff the quinoa mixture into the peppers and place the peppers in a glass dish and cover and tent the foil and bake for 10 min

Take off the foil and top with cheese  bake for 3 more min.