Ingredients
- 1 cup quinoa
- 2 cups chicken or vegetable stock
- 6 small peppers, mixed colors, seeded and halved
- 3 tablespoons EVOO, plus extra for drizzling
- Salt and freshly ground pepper
- 4 cloves garlic clove, thinly sliced
- 1 small firm eggplant, trimmed of half your skin, chopped
- 1 promising small to medium firm zucchini, seeded and chopped
- 1 red onion, chopped
- 1 fresh chile pepper, for example Fresno, thinly sliced, or 1 teaspoon dried crushed pepper
- 1/2 cup fresh flat-leaf parsley leaves, chopped
- 1/4 cup fresh mint leaves, a few, chopped
- 2 plum tomato plants, chopped
- 1 cup crumbled feta or ricotta salata cheese
Directions
Preheat the oven to 450 levels F.
Bring the quinoa and stock to some boil. Cover and simmer before the liquid is absorbed and also the grain looks translucent, 12 to fifteen minutes. Then fluff having a fork. You'll have about 4 glasses of cooked grain.
Drizzle the bell pepper halves with EVOO and season each side with pepper and salt. Roast cut-side lower before the skins start to char and also the peppers are simply tender, about twenty minutes. Remove in the oven and awesome to room temp, then arrange inside a baking dish cut-side up.
Meanwhile, heat 3 tablespoons EVOO, 3 turns from the pan, over medium-high temperature. Add some garlic clove, eggplant. zucchini. onions and chiles, and season with pepper and salt. Prepare partly covered to tender, ten to twelve minutes. Add some herbs and tomato plants, and mix using the quinoa.
Fill the pepper halves using the quinoa and vegetable stuffing and drizzle with EVOO. Awesome and chill for any make-ahead meal. For everyone, roast inside a 375 degree F oven before the peppers are hot through. Serve the pepper halves capped with a lot of cheese crumbles.
Recipe thanks to Rachael Ray