Quinoa stuffed peppers

I am not going to lie.  I was so excited to make these....but I knew I would have to sell it to the hubs.  This is a meatless meal and even though he has lost over 60 lbs, he needs to have his meat at dinner time.  I thought about it long and hard all day long and the only thing I could think to do was to have him bring home a rotisserie chicken on his way home from work.  LOL!  I really liked it.  It has basil, cheese, tomatoes....what's not to love??

I found the recipe here.  The recipe makes one pepper, so plan accordingly.  

Ingredients
1 medium red or green bell pepper
1/3 cup cooked quinoa
1/3 cup chopped tomatoes
1/3 cup grated zucchini
1 Tbsp minced basil or parsley
2 Tbsp grated Parmesan or Romano cheese, divided
1 Tbsp pine nuts, divided
1 Tbsp lemon juice
1 tsp olive oil
1/2 tsp minced garlic
Salt and freshly ground black pepper to taste

Directions
1. Preheat the oven to 375°F.

2. Cut the top off of the bell pepper and remove the seeds and ribs, leaving the remaining pepper intact. Trim the bottom slightly, if necessary, so it will stand up straight.

3. Combine the quinoa, tomatoes, zucchini, basil or parsley, 1 tablespoon of the cheese, 2 teaspoons of the pine nuts, lemon juice, oil, and garlic in a medium bowl. Season with salt and black pepper to taste.

4. Place the bell pepper in a baking dish and add enough water to come halfway up the sides of the dish.

5. Cover with foil and bake for 30 minutes. Top the pepper with the remaining 1 tablespoon of cheese and 1 teaspoon of pine nuts and bake, uncovered, for 15 more minutes or until the cheese is melted and the nuts are golden.