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Quinoa and Vegetable Stuffed Peppers

Rachael Ray : Food Network
  • 70 minutes
  • Serves 6

INGREDIENTS

6

Bell peppers, small

1

Eggplant, small firm

1/2 cup

Flat-leaf parsley, fresh leaves

4 cloves

Garlic

1/4 cup

Mint, fresh leaves

2

Plum tomatoes

1

Red onion

1

Zucchini, small to medium firm

2 cups

Chicken or vegetable stock

1 cup

Quinoa

1

Chile pepper, fresh

1

Salt and freshly ground black pepper

1 cup

Feta or ricotta salata cheese

3 tablespoons EVOO, plus extra for drizzling