Quinoa and Vegetable Stuffed Peppers

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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