Step 1

Add quinoa and water into a small saucepan. Cover and bring to a light boil over medium-high heat. Immediately reduce heat to simmer, keep covered and cook for 13 to 15 minutes until all liquid is absorbed. Remove from heat and fluff with a fork. Set aside.

Step 2

Meanwhile, in a large 12” skillet, heat the olive oil over medium-high heat. Add onion and garlic and cook while stirring occasionally until the onion is tender, about 3 minutes.

Step 3

Add zucchini, tomatoes, oregano, salt and pepper. Stir to combine and cook for 5 minutes until the tomatoes soften. Stir in parsley, cooked quinoa and lentils.

Step 4

Remove skillet from heat, let mixture cool for 10 minutes then stir in the feta cheese.

Step 5

Meanwhile, preheat oven to 375 degrees F. Prepare a 9 x 13” baking dish by lightly greasing the bottom and sides.

Step 6

Wash and dry the peppers. Cut them in half vertically through the stem so each half will have half of the stem in tact (this is really nice for presentation). Remove seeds and membranes taking care to leave the stems intact.

Step 7

Arrange the peppers in the prepared baking dish cut side up. Fill each pepper with the warm filling pressing it firmly and piling it into mounds. Sprinkle tops evenly with mozzarella and Parmesan cheeses

Step 8

Bake uncovered for 40 - 45 minutes until the cheese topping is melted and lightly golden and the peppers have become tender. Remove from oven and garnish with additional chopped parsley and crumbled feta.