Roasted Vegetable and Quinoa Stuffed Peppers

Ingredients

• 4 medium bell peppers, halved and seeded
• 1 medium zucchini, diced
• 1 medium eggplant, diced
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 cup quinoa, cooked
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1/4 cup fresh parsley, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   Slice the bell peppers in half lengthwise and remove the seeds and membranes. Place the pepper halves on a baking sheet.