Quinoa Stuffed Peppers

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 Instructions: Preheat the oven to 450 degrees F. 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. 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. http://www.foodnetwork.com/recipes/rachael-ray/quinoa-and-vegetable-stuffed-peppers-recipe.html