Quinoa and Vegetable Stuffed Peppers

Name: Quinoa and Vegetable Stuffed Peppers
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 6
Cuisine: Global
Ingredients: 6 smalls bell peppers, mixed colors, seeded and halved; 1 fresh chile pepper, such as Fresno, thinly sliced, or 1 teaspoon dried crushed pepper; 1 small firm eggplant, trimmed of half the skin, chopped; 3 Tbsps EVOO, plus extra for drizzling; 118 milliliters fresh flat-leaf parsley leaves, chopped; 59 milliliters fresh mint leaves, a handful, chopped; 4 cloves garlic, thinly sliced; 2 plum tomatoes, chopped; 237 milliliters quinoa; 1 red onion, chopped; 237 milliliters crumbled feta or ricotta salata cheese; 6 servings Salt and freshly ground black pepper; 473 milliliters chicken or vegetable stock; 1 to medium firm zucchini, seeded and chopped

This recipe serves 6. One portion of this dish contains about 12g of protein, 15g of fat, and a total of 323 calories. It is a good option if you're following a gluten free and vegetarian diet. Head to the store and pick up garlic, chile pepper, plum tomatoes, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour and 10 minutes.

Instructions

Watch how to make this recipe.

Preheat the oven to 450 degrees F.

Equipment you will use

Oven

Bring the quinoa and stock to a boil. Cover and simmer until the liquid is absorbed and the grain looks translucent, 12 to 15 minutes. Then fluff with a fork. You will have about 4 cups of cooked grain.

Ingredients you will need

Quinoa

Grains

Stock

Drizzle the bell pepper halves with EVOO and season both sides with salt and pepper. Roast cut-side down until the skins begin to char and the peppers are just tender, about 20 minutes.

Ingredients you will need

Salt And Pepper

Bell Pepper

Peppers

Extra Virgin Olive Oil

Remove from the oven and cool to room temp, then arrange in a baking dish cut-side up.

Equipment you will use

Baking Pan

Oven

Meanwhile, heat 3 tablespoons EVOO, 3 turns of the pan, over medium-high heat.

Ingredients you will need

Extra Virgin Olive Oil

Equipment you will use

Frying Pan

Add the garlic, eggplant, zucchini, onions and chiles, and season with salt and pepper. Cook partially covered to tender, 10 to 12 minutes.

Ingredients you will need

Salt And Pepper

Eggplant

Zucchini

Chili Pepper

Garlic

Onion

Add the herbs and tomatoes, and combine with the quinoa.

Ingredients you will need

Tomato

Quinoa

Herbs

Fill the pepper halves with the quinoa and vegetable stuffing and drizzle with EVOO. Cool and chill for a make-ahead meal. To serve, roast in a 375 degree F oven until the peppers are hot through.

Ingredients you will need

Vegetable