Stuffed Peppers

Servings: 6

Total Time: 45 min.

Ingredients:
6 peppers (any color you prefer)
1 cup red quinoa
1/2 cup crumbled feta cheese
1 zucchini, chopped
1 bundle asparagus, tough ends trimmed and cut into 1/2 inch pieces
1 pint grape tomatoes, halved
1/4 cup extra virgin olive oil
3 garlic cloves, minced
Zest from 1 lemon
Juice from 1 lemon
Salt and pepper to taste

Directions: 
Preheat oven to 400 degrees Fahrenheit. Prepare quinoa per package instructions. While quinoa cooks, remove tops of peppers and hollow out the inside, removing seeds and membranes. Set tops aside. In a small mixing bowl, mix olive oil, lemon zest and juice, garlic, and a pinch of salt. In a large bowl, add feta cheese, tomatoes, zucchini, and asparagus. Add olive oil mixture and toss lightly. Add quinoa and mix until just incorporated. Fill peppers with mixture and place in a baking dish. Place tops on stuffed peppers. Bake dish for 30 minutes.