Scottsdale, Arizona - Stuffed peppers are often made with ground meat. This meatless version is just as satisfying, thanks to a hearty mix of quinoa, walnuts, tomatoes and zucchini.

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Created by the executive wellness chef and registered dietitians at the Mayo Clinic Healthy Living Program.

Ingredients

  1. 2 large bell peppers, cut in half
  2. 1 cup uncooked quinoa
  3. 1 tablespoon olive oil
  4. 1 cup chopped zucchini
  5. 6 Roma tomatoes, chopped
  6. 1/2 cup chopped onion
  7. 1 stalk celery, chopped
  8. 2 tablespoons chopped walnuts
  9. 3 garlic cloves, chopped
  10. 2 teaspoons chopped fresh thyme
  11. 1 teaspoon salt
  12. 1/2 teaspoon ground black pepper
  13. 1/2 teaspoon Parmesan cheese