Stuffed peppers with quinoa and eggplant filling

Ingredients:

• 6 small sweet peppers of various colors, seeded and halved
• 1 cup quinoa
• 2 tbsp. vegetable broth
• 3 tbsp extra virgin olive oil + extra for drizzling
• 4 cloves garlic, thinly sliced
• 1 small firm eggplant, some of the skin removed, finely chopped
• 1 medium-sized firm zucchini, seeded and finely chopped
• 1 red onion, chopped
• 1 fresh chili pepper, thinly sliced ​​or 1 tsp dried pepper flakes
• 0.5 cup chopped parsley
• 1/4 cup mint, chopped
• 2 plum tomatoes, chopped
• 1 cup crumbled feta or salted ricotta

Preparation:

1. Preheat oven to 230°C.
2. Add the quinoa to the broth and bring to a boil. Cover and simmer until the liquid is absorbed and the quinoa becomes translucent, 12-15 minutes. Then fluff the quinoa with a fork. You'll have about 4 cups of cooked quinoa.
3. Drizzle the bell pepper halves with olive oil and season both sides with salt and black pepper. Bake, cut side down, until the skin begins to char and the peppers are tender, about 20 minutes. Remove from the oven and cool to room temperature, then transfer to a baking dish, cut side up.
4. Meanwhile, heat 3 tablespoons of olive oil in a skillet over medium-high heat. Add the garlic, eggplant, zucchini, onion, and chili pepper, season with salt and pepper. Cook until half-cooked, 10-12 minutes. Add the herbs and tomatoes and toss with the quinoa.
5. Fill the pepper halves with the filling and drizzle with olive oil. Cool and refrigerate if making ahead. Before serving, reheat in the oven at 190°C (350°F) to warm through the peppers. Sprinkle generously with crumbled cheese. Serve the peppers with beef wrapped in a flatbread.