Stuffed Peppers with Quinoa, Eggplant and Squash
 
 
Super ripe bell peppers are stuffed with a medley of autumn vegetables mixed with a savory quinoa blend for a comforting autumn dish straight from the farmers market.
Author:
Ingredients
  • -2 Tablespoons olive oil, plus more for roasting
  • -4 large bell peppers
  • -1 cup quinoa, rinsed well in a fine mesh strainer and drained*
  • -1½ cups boiling water
  • -1 teaspoon salt
  • -1 medium red or white onion, peeled and chopped
  • -2 cloves garlic, peeled and minced
  • -1 serrano (or other small spicy pepper), minced
  • -1/2 cup tomato puree (or 2 medium tomatoes, peeled, seeded and chopped)
  • -1 small delicata squash or 1 medium zucchini
  • -1 small eggplant, peeled
  • -1 cup flat leaf parsley leaves, chopped
  • -1/2 cup parmesan cheese
  • -Salt and pepper, to taste
Instructions
  1. Preheat the oven to 400 degrees.
  2. Slice the bell peppers in half lengthwise and set aside.
  3. Cut the eggplant and squash into ½-inch cubes. Toss with olive oil to coat and season with salt and pepper. Spread out in an even layer on a baking sheet.
  4. Roast squash and eggplant until softened and starting to brown, about 15 minutes.
  5. Remove squash and eggplant to a large bowl.
  6. Place halved peppers onto the sheet pan and brush lightly with olive oil. Roast for 10 minutes until just beginning to soften. Place roasted peppers in a large shallow casserole dish that has been drizzled with olive oil.
  7. Reduce heat to 350 degrees.
  8. Meanwhile, place the 2 Tablespoons olive oil in a large saucepan over medium heat. Add the onion, garlic and serrano pepper. Saute until onion begins to soften, about 4 minutes. Add the quinoa and stir until the grains are coated with the mixture and quinoa begins to toast. Add the tomato and simmer for about 2 minutes.
  9. Add the water and salt and bring to a boil, then reduce to a simmer and cover until quinoa is tender and water is absorbed, about 15 minutes. (Check occasionally. Quinoa cook times can vary a bit and stir in a little water if still uncooked but dry. Tomatoes can vary in the amount of water they contain.)
  10. Add the parsley and cooked quinoa to the bowl with the squash and eggplant. Toss to combine and taste for seasoning. Add more salt and pepper, if desired.
  11. Fill the halves with the quinoa mixture and sprinkle with parmesan cheese and a drizzle of olive oil.
  12. Bake until heated throughout, about 20 minutes.
  13. Serve immediately if you must, but for even better flavor, let sit for about 30 minutes and serve warm.
Notes
*Sometimes quinoa can still be coated in naturally occurring saponin, which can make quinoa taste soapy. Most boxed quinoa is already rinsed but better to be safe than sorry so I rinse every time.

Optional add ins or substitutions:
-Cooked and crumbled sausage
-Feta cheese
-Sliced almonds
-Roasted chopped mushrooms
Recipe by FamilyandForks at https://www.familyandforks.com/stuffed-peppers-quinoa-squash-eggplant/