Stuffed Peppers

This dish took a little longer to complete, but the outcome was well worth the wait! I began by cooking a 50/50 mix of red and white quinoa as normal. I then diced up all of the veggies and lightly sauteed in vegetable broth, garlic, and salt and pepper. While those were cooking, I de-seeded the green bell peppers and placed them in a dish (I only had 3 peppers, but this could easily make 4!)
Once everything was cooked, I mixed the veggies and quinoa to get this beautiful mix:

I put the mix into the bell peppers (pictured above), and covered with store bought marinara sauce (I didn't have the time to make that, too! The marinara sauce from Pasta alla Norma would be perfect here if you have the time!), and placed them into a 350 degree oven for 30 minutes.
The flavor was perfect, and the mix of quinoa and veggies was a good balance.

Stuffed Peppers
1/2 cup red quinoa
1/2 cup white quinoa
1 zucchini
1 zucchini squash
1 red bell pepper
1/2 orange bell peppers
1/2 container baby portabella mushrooms
3 green bell peppers (there was enough mix for 4)
3/4 cup marinara sauce