Methods

1. Preheat the oven to 190°C (375°F).
2. Slice off the top third of the peppers and remove the cores, membranes, and seeds.
3. Bring the vegetable soup to a boil in a pot. Add the quinoa and cover. Let simmer for 12 to 15 minutes over low heat, until almost all the liquid is absorbed. Remove from the heat and let sit for 5 minutes before stirring with a fork.
4. Add the zucchinis to the pot - season with salt and pepper.
5. Place the peppers on a baking sheet lined with parchment paper. Stuff the peppers with the prepared quinoa and then sprinkle with cheese.
6. Bake for 15 to 20 minutes.
7. Garnish with parsley before serving, if desired.