RECIPE: Quinoa Stuffed Bell Peppers

INGREDIENTS:

• 1 cup quinoa 
• 2 cups chicken or vegetable stock 
• 6 bell peppers, mixed colors, seeded and halved 
• 3 tablespoons extra virgin olive oil
• Freshly ground black pepper 
• 4 cloves garlic, thinly sliced 
• 1 small eggplant, trimmed of half the skin, chopped 
• 2 plum tomatoes, chopped 
• 1 cup shredded mozzarella cheese (optional)

INSTRUCTIONS:

• 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. 

• Meanwhile, heat 3 tablespoons olive oil, 3 turns of the pan, over medium-high heat. Add the garlic and eggplant, and season with pepper. Cook partially covered to tender, 10 to 12 minutes. Add the tomatoes, and combine with quinoa. 

• Fill the pepper halves with the quinoa and vegetable stuffing. Roast in a 375 degree oven until the peppers are tender, about 18 minutes. Sprinkle mozzarella cheese over filling. Allow cheese to melt in the oven, about 1 minute.

Recipe & photo submitted by 

AAY! member Alisa H.