quinoa stuffed peppers

makes: 2 large servings or ~4 side servings

loosely based on the {Incredibly Easy Gluten-Free Recipes} cookbook p. 44

{ingredients}

• 2 bell peppers, tops removed, seeded & hollowed out
• 1/2 c. uncooked quinoa
• 1 c. water
• 1/2 tsp salt, divided
• 1 TB olive oil
• 1/2 onion, chopped
• 1 medium tomato, chopped
• 1/8 tsp Italian seasoning
• 1 TB butter

{directions}
1. Preheat oven to 325 degrees. Place quinoa in fine-mesh strainer and rinse well. Bring water and 1/4 tsp salt to a boil, and stir in quinoa. Cover, reduce heat to low. Simmer 12-14 minutes or until quinoa is tender and water is absorbed (like you would with rice).

2. Heat oil in large skillet over medium high heat. Add onion and tomato. Cook 7-10 minutes or until tender, stirring occasionally. Stir in quinoa, remaining 1/4 tsp salt, and Italian seasoning. Add butter and stir until melted.

3. Arrange peppers in baking dish. Fill peppers with quinoa mixture. Bake 15-20 minutes or until peppers are tender (we did ours until peppers were slightly al dente still).

4. Serve warm. A main dish for a vegetarian, or if you cut the peppers in half after cooking, it would make ~4 side servings.

Ratatouille

Serves 4 - 6
Total prep and cooking time: about 2 hours

2 medium eggplants, cut into 1" cubes
3 medium zucchini or other summer squash, cut into 1" cubes
2 Tablespoon olive oil
2 onions, diced
2 sweet bell peppers, roughly chopped*
4 - 6 cloves of garlic, minced
2 - 3 large tomatoes, peeled and roughly chopped, juices reserved*
1 Tablespoon fresh thyme
1 bay leaf
2 Tablespoons fresh basil
salt and pepper

Pre-heat oven to 450-degrees Fahrenheit.

Salt the eggplant cubes and set them in a colander to release their liquid for at least 30 minutes. Rinse off the salt and press the cubes against the counter top between two clean kitchen towels to get out as much moisture as possible.

Combine the eggplant with the zucchini and toss with 1 Tablespoon of the olive oil. Arrange the cubes in a single layer on a baking sheet (use two sheets if necessary), and roast them in the oven. Roast for a total of 30 - 40 minutes, stirring the cubes every 10 minutes, until the eggplant has completely softened. Remove trays and set aside.

Meanwhile, heat one tablespoon of oil in a dutch oven or deep sauce pan over medium heat. When the oil is hot, add the onions and a pinch of salt, and saute until the onion is completely translucent, about 10 minutes. Add the bell peppers and a pinch of salt, and saute until no longer crisp, about 5 minutes. Add the garlic and saute until fragrant, about 30 seconds.

Add the thyme, bay leaf, 1 teaspoon of salt, and the tomatoes with all their juices into the pot and stir to combine. Simmer for about 5 minutes until the tomatoes have started to break down.

Add the roasted eggplant and zucchini to the pot along with another teaspoon of salt, and simmer until the tomatoes and eggplant have almost completely broken down into a pulpy sauce. Salt and pepper to taste. At this point, you can serve immediately or allow to simmer until the vegetables have completely broken down.

Remove the pot from heat and stir in the basil. Serve hot or room temperature with a drizzle of good olive oil and an extra sprinkling of fresh basil.

From thekitchn.com