Vegan Gemista (Stuffed Vegetables) with Quinoa and Herbs

Ingredients

• 2 large Bell Peppers
• 2 large Tomatoes
• 2 medium Zucchini
• 1 cup Quinoa
• 1/2 medium Onion
• 3 cloves Garlic
• 1/4 cup Fresh Mint
• 1/4 cup Fresh Parsley
• 3 tbsp Olive Oil
• 2 tbsp Tomato Paste
• 1 cup Vegetable Broth
• 1 tsp Salt
• 1/2 tsp Black Pepper

Instructions

1. 1Preheat your oven to 375°F (190°C). Take the 2 large bell peppers and 2 large tomatoes; carefully cut off their tops and use a spoon to scoop out and discard the seeds and membranes from the bell peppers, and the pulp from the tomatoes. Slice the 2 medium zucchini lengthwise in half, then use a spoon to scoop out the soft flesh from the center of each zucchini half, leaving sturdy shells. Finely chop the scooped-out flesh from the 2 large tomatoes and the 2 medium zucchini, and set it aside.
2. 2In a medium saucepan, combine the 1 cup of quinoa with 2 cups of water. Bring the water to a boil over high heat, then reduce the heat to low, cover the saucepan, and simmer for 15 minutes, or until all the water is absorbed and the quinoa appears fluffy. Remove the saucepan from the heat and let it stand, covered, for 5 minutes, then fluff the cooked 1 cup of quinoa with a fork and set it aside.
3. 3Peel and finely dice the 1/2 medium onion, and peel and mince the 3 cloves of garlic. In a large skillet (e.g., 10-12 inch), heat the 3 tbsp of olive oil over medium heat until it shimmers. Add the diced 1/2 medium onion and minced 3 cloves of garlic to the skillet, and sauté for 5-7 minutes, stirring occasionally, until the onion is translucent and softened.
4. 4Add the finely chopped flesh from the 2 large tomatoes and 2 medium zucchini to the skillet with the onion and garlic. Cook for 5 minutes, stirring occasionally, until the vegetable flesh has softened slightly and released some of its liquid.
5. 5Stir the 2 tbsp of tomato paste, the cooked 1 cup of quinoa, the 1/4 cup of fresh mint (finely chopped), the 1/4 cup of fresh parsley (finely chopped), the 1 tsp of salt, and the 1/2 tsp of black pepper into the skillet. Mix all ingredients thoroughly until well combined, creating the stuffing mixture.
6. 6Carefully spoon the stuffing mixture into the hollowed-out 2 large bell peppers, 2 large tomatoes, and 4 zucchini halves, filling them generously. Arrange the stuffed vegetables in a large baking dish (e.g., 9x13 inch), ensuring they fit snugly.
7. 7Pour the 1 cup of vegetable broth into the bottom of the baking dish, around the stuffed vegetables. Place the baking dish in the preheated oven at 375°F (190°C) and bake for 60 minutes, or until the vegetables are very tender when pierced with a fork and the filling is hot throughout.
8. 8Carefully remove the baking dish from the oven. Let the stuffed vegetables cool slightly in the dish for 10-15 minutes before serving; this allows the flavors to meld and the vegetables to firm up slightly.

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