Recipe courtesy of Rachael Ray
Episode: Amazing Grains
Save Recipe Print
Total:
1 hr 10 min
Prep:
25 min
Cook:
45 min
Yield:
6 servings
Level:
Easy

Nutrition Info

Healthy
Total:
1 hr 10 min
Prep:
25 min
Cook:
45 min
Yield:
6 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

Directions

Watch how to make this recipe.

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.

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Stuffed Bell Peppers

Recipe courtesy of Ree Drummond

Stuffed Peppers

Recipe courtesy of Robert Irvine

Vegan Quinoa-Cranberry Stuffed Acorn Squash

Recipe courtesy of Food Network Kitchen

Garden Vegetable Soup

Recipe courtesy of Alton Brown

Stuffed Green Peppers

Recipe courtesy of Food Network Kitchen

Stuffed Piquillo Peppers

Recipe courtesy of Valerie Bertinelli

Stuffed Poblano Peppers

Recipe courtesy of Alex Guarnaschelli

Lentil Vegetable Soup

Recipe courtesy of Ina Garten

Stuffed Peppadew Peppers

Recipe courtesy of Sandra Lee

Browse Reviews By Keyword