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- Preheat oven to 350 degree F. Line a deep baking sheet with aluminum foil.
Mix quinoa and water together in a saucepan; bring to a boil. Cover, reduce heat let simmer until quinoa is tender and water is absorbed, about 15 minutes.
Heat olive oil in a large skillet over medium heat; cook and stir onion and garlic until slightly transparent, 5 to 7 minutes. Add zucchini, eggplant, and tomato and cook until slightly tender, 3 to 5 minutes.
Stir tomato sauce into vegetable mixture; cover and simmer until vegetables are softened, about 10 minutes.
Stir quinoa into vegetable mixture and season with salt and pepper.
Cut the top off of peppers and hollow out. Carve a pumpkin face into the pepper with a knife.
Fill the peppers with the quinoa-vegetable mixture and place the peppers in a prepared baking dish. Cover with aluminum foil.
Bake in pre-heated oven until the peppers are slightly tender, about 15 minutes.
Top with Daiya Mozzarella Style Shreds and place back in the oven for about 5 minutes.