Quinoa And Vegetable Stuffed Peppers
Serves: 5
Cecile Bahringer
1 January 1970
Based on User reviews:
56
Spice
50
Sweetness
46
Sourness
39
mins
Prep time (avg)
3.7
Difficulty
Ingredients:
Directions:
1
Watch how to make this recipe
2
Preheat the oven to 450 degrees F
3
Bring the quinoa and stock to a boil
4
Cover and simmer until the liquid is absorbed and the grain looks translucent, 12 to 15 minutes
5
Then fluff with a fork
6
You will have about 4 cups of cooked grain
7
Drizzle the bell pepper halves with EVOO and season both sides with salt and pepper
8
Roast cut-side down until the skins begin to char and the peppers are just tender, about 20 minutes
9
Remove from the oven and cool to room temp, then arrange in a baking dish cut-side up
10
Meanwhile, heat 3 tablespoons EVOO, 3 turns of the pan, over medium-high heat
11
Add the garlic, eggplant, zucchini, onions and chiles, and season with salt and pepper
12
Cook partially covered to tender, 10 to 12 minutes
13
Add the herbs and tomatoes, and combine with the quinoa
14
Fill the pepper halves with the quinoa and vegetable stuffing and drizzle with EVOO
15
Cool and chill for a make-ahead meal
16
To serve, roast in a 375 degree F oven until the peppers are hot through
17
Serve the pepper halves topped with lots of cheese crumbles