PUMPKIN STUFFED PEPPERS

For this recipe I used the striped red and yellow peppers but you can you the orange peppers, too. I had a ton of shredded zucchini leftover from the muffins I made so this worked out well.

1 c. brown rice or quinoa
16 oz. water
4 yellow peppers
1 tbsp olive oil
1 small brown onion, finely diced
2 garlic cloves, crushed
¼ tsp ground cumin
1 zucchini, grated
1 medium tomato, diced (or 8-9 cherry tomatoes)
2T. pine nuts or sliced almonds
2 tbsp chopped fresh parsley
salt and pepper, to taste
1 lemon, zested

1. Preheat the oven to 350 degrees and line a baking dish with parchment …read more