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Quinoa and Vegetable Stuffed Peppers
Ingredients
- 1 cup quinoa
- 2 cups chicken or vegetable stock
- 6 small bell peppers, mixed colors, seeded and halved
- 3 tablespoons EVOO, plus extra for drizzling
- Salt and freshly ground black pepper
- 4 cloves garlic, thinly sliced
- 1 small firm eggplant, trimmed of half the skin, chopped
- 1 small to medium firm zucchini, seeded and chopped
- 1 red onion, chopped
- 1 fresh chile pepper, such as 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 handful, chopped
- 2 plum tomatoes, chopped
- 1 cup crumbled feta or ricotta salata cheese
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