Quinoa and Pine Nut Stuffed Pepper

Directions

1. 1
   Preheat the oven to 375F.
2. 2
   Cut the top off of the bell pepper and remove the seeds and ribs, leaving the remaining pepper intact. Trim the bottom slightly, if necessary, so it will stand up straight.
3. 3
   Combine the cooked quinoa, tomatoes, zucchini, half of pine nuts, lemon juice, oil, and garlic in a medium bowl. Season to taste with salt and black pepper. Spoon quinoa mixture into the pepper.
4. 4
   Place the bell pepper in a baking dish and add enough water to come halfway up the sides of the dish.
5. 5
   Cover with foil and bake for 30 minutes. Top the pepper with the cheese and remaining pine nuts, bake, uncovered, for 15 more minutes or until the cheese is melted.