Greek Vegan Stuffed Peppers

Ingredients:

• 4 bell peppers, tops cut off and seeds removed
• 1/2 cup quinoa, uncooked
• 1 can chickpeas, drained and rinsed
• 1/2 onion, chopped
• 1/2 zucchini, chopped
• 2 garlic cloves, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup vegetable broth
• 1/4 cup Kalamata olives, chopped
• 1/4 cup fresh parsley, chopped
• 1 cup tomato sauce

Instructions:

1. Preheat the oven to 375°F/190°C.
2. Cook quinoa according to package directions.
3. In a large skillet, saute onion and garlic until fragrant.
4. Add zucchini, chickpeas, and spices. Cook for 5-7 minutes until vegetables are tender.
5. Add the vegetable broth, quinoa, and olives to the skillet. Stir until everything is combined.
6. Place the bell peppers in a baking dish and fill them with the quinoa mixture.
7. Pour tomato sauce over the top of each bell pepper.
8. Cover with foil and bake for 45-50 minutes or until the peppers are tender and cooked through.
9. Remove foil and bake for an additional 10 minutes until the peppers are slightly browned on top.
10. Garnish with fresh parsley and serve!