1 (28-ounce) glass jar diced tomatoes
2 zucchini, grated
1/2 cup chopped fresh mint leaves
1/2 cup grated imported parmigiano
1/4 cup extra-virgin olive oil
3 cloves garlic, minced
1 teaspoon Celtic sea salt
1 teaspoon freshly ground black pepper
4 cups vegetable broth or water
1 1/2 cups quinoa
6 sweet bell peppers (red or yellow)
Preheat the oven to 400º F. Pour the tomatoes into a large bowl and add the zucchini, mint, cheese, olive oil, garlic, salt, and pepper, and stir to combine.
Meanwhile, bring the quinoa and broth or water to a boil in a medium saucepan over high heat. Reduce to simmer and cook for 20 minutes. Use a fine mesh colander to transfer the quinoa to the large bowl with the other vegetables. Stir the quinoa into the vegetable mix to
combine. Transfer the warm broth to a 3-quart baking dish.
Slice the tops off the peppers and remove all ribs and seeds. Cut a very thin slice from the base to help the peppers stand up, if needed.
Place the peppers in the baking dish with the warm broth. Spoon the quinoa mixture into the peppers. Cover the dish with foil and bake for 45 minutes. Remove the foil, sprinkle the top of each pepper with cheese and continue baking until the cheese is golden, about 15 minutes. Remove from the oven, carefully transfer the stuffed pepper to a serving plate.