Quinoa and Brown Rice Stuffed Vegetables

4-5 red and/or green peppers

2-3 zucchini

2-3 large tomatoes

¼ cup olive oil

Flesh from the insides of zucchini and tomatoes, chopped

2 cloves garlic, minced

1 small onion, chopped

Salt and pepper to taste

1 teaspoon dried oregano

2 cups cooked brown rice

2 cups cooked quinoa

1 large handful chopped parsley

2 teaspoons minced mint (optional)

Heat oven to 350 degrees.

Cut around pepper stems and core out the peppers, saving the tops to cap the peppers as they cook. Core out the zucchini by using a knife and turning it to hollow out each one. Cut the tops off the tomatoes scooping out the middle. Save the zucchini and tomato flesh and chop to add to the filling.

Sauté garlic and onion in olive oil about five minutes. Add reserved, chopped tomato and zucchini. Add salt, pepper, and oregano. Cook 10 minutes more. Add rice and quinoa, parsley and mint (if using).

Spoon the filling mixture into the hollowed out vegetables. Top the tomatoes and peppers with their caps. Use the handle of a spoon to stuff the filling down into the zucchini. Place the stuffed veggies in a roasting pan. Place about ¼-inch of water in the bottom of the pan and drizzle all with olive oil. Sprinkle with salt and pepper. Bake 1 to 1½ hours until the vegetables are soft.

Serves 6 to 8

Possible accompaniments: feta cheese, Italian bread, olives, roasted potatoes

Variation: Use ground meat of any kind instead of the quinoa

Sophia Floros