These cheesy quinoa stuffed peppers are a quick and healthy dinner that's full of flavor!
Add the zucchini, spices, and non-dairy milk and cook on low heat for a few minutes until the zucchini is tender but still bright green. Add the Daiya cheese and stir until melted.
Depending on the size of your bell peppers, you may have some filling left over. You can either make extra peppers, or just enjoy the filing on its own.
Store leftovers in the refrigerator - they should keep for 4 days.