Preheat your oven to 375°F (190°C). While it heats up, slice the tops off the bell peppers. Remove the seeds and veins inside. Rinse them under cool water and dry them off. This step makes for a neat stuffing later!

In a skillet over medium heat, pour in that tablespoon of olive oil. Add minced garlic, and sauté for about a minute until fragrant. Throw in the grated zucchini and corn, cooking until softened—around 3 to 5 minutes. Stir in the cooked quinoa, crushed red pepper flakes, black pepper, and tomato sauce, mixing well. Season with salt if desirable.

Once the mixture is warm, remove it from heat and fold in freshly chopped basil and half of the shredded mozzarella. The cheese will melt slightly and create an inviting aroma.

Fill each bell pepper with your mixture. Don’t be shy; pack it in! Top each pepper with the remaining mozzarella for that irresistible cheesy goodness.

Place your stuffed peppers upright in a baking dish. Pour a bit of water into the bottom (about 1/4 cup), which helps steam the peppers. Cover the dish with foil and bake for about 30 minutes. Then, remove the foil for the last 10 minutes to let the cheese brown.

Once they’re beautifully roasted and bubbling, let the peppers rest for 5 minutes. Slice them open and dive in!