Recipe courtesy of Rachael Ray
Episode: Amazing Grains
Quinoa and Vegetable Stuffed Peppers
Total:
1 hr 10 min
Active:
25 min
Yield:
6 servings
Level:
Easy

Nutrition Info

Healthy
Total:
1 hr 10 min
Active:
25 min
Yield:
6 servings
Level:
Easy

Nutrition Info

Healthy

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

Directions

Preheat the oven to 450 degrees F.

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.

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

Meanwhile, heat 3 tablespoons EVOO, 3 turns of the pan, over medium-high heat. Add the garlic, eggplant, zucchini, onions and chiles, and season with salt and pepper. Cook partially covered to tender, 10 to 12 minutes. Add the herbs and tomatoes, and combine with the quinoa.

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. Serve the pepper halves topped with lots of cheese crumbles.

IDEAS YOU'LL LOVE

Ajiaco: Cuban Soup Made with Beef, Pork, and Tropical Vegetables

Recipe courtesy of Tony A Piedra

Sunshine Vegetable Medley

Vegetables and Rice Noodles in a Coconut Broth

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

UpRooted

7am | 6c

UpRooted

7:30am | 6:30c

UpRooted

8am | 7c

UpRooted

8:30am | 7:30c

UpRooted

9am | 8c

UpRooted

9:30am | 8:30c

Cheap Eats

10am | 9c

Cheap Eats

10:30am | 9:30c

Cheap Eats

11am | 10c

Cheap Eats

11:30am | 10:30c

Cheap Eats

12pm | 11c

Cheap Eats

12:30pm | 11:30c

Cheap Eats

1pm | 12c

Cheap Eats

1:30pm | 12:30c

Donut Showdown

2:30pm | 1:30c

Donut Showdown

3:30pm | 2:30c

Donut Showdown

4:30pm | 3:30c

Sugar Showdown

5:30pm | 4:30c

Cupcake Showdown

6:30pm | 5:30c
7pm | 6c
On Tonight
On Tonight
8pm | 7c
9pm | 8c

Cake Hunters

10pm | 9c

Cake Hunters

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c
12am | 11c
1am | 12c

Cake Hunters

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here