Quinoa & Veggie Stuffed Sweet Peppers Recipe

• 2 large sweet red peppers, halved and seeded
• 1/2 cup (125 mL) quinoa, rinsed and drained
• 1 tbsp (15 mL) olive oil
• 1 onion, finely chopped
• 1 clove garlic, finely chopped
• 1 cup (250 mL) sodium-reduced chicken broth
• 1 cup (250 mL) eggplant, diced
• 1 cup (250 mL) zucchini, cut into small cubes
• 1/3 cup (75 mL) jarred tomato salsa
• 1/4 cup (60 mL) frozen or canned (drained) corn kernels
• 1 tsp (5 mL) dried oregano
• 1/2 tsp (2 mL) chili powder
• 1/2 cup (125 mL) grated Cheddar cheese
• Salt to taste

Directions