Stuffed Peppers for Fall Comfort

Ingredients:

• 1 pint cherry tomatoes, washed and halved
• 1 eggplant, washed, peeled and chopped
• 1 small zucchini, washed and chopped
• 6 cloves garlic
• 3 Tbsp Grapeseed oil
• 1/2 C quinoa, rinsed and cooked
• 1 package ground chicken
• white wine
• 1 tsp cayenne pepper
• 1/2 tsp cumin
• 1 C corn kernels (*I used corn from two fresh cobs)
• 3 Tbsp flat leaf parsley, washed and finely chopped
• 3/4 C grated mozzarella cheese
• 1/4 C grated Parmesan cheese
• 5-6 large bell peppers (red, orange, yellow or green)

Directions:

1. Preheat oven to 425 degrees Fahrenheit.
2. Wash and prepare the cherry tomatoes, eggplant, zucchini and 4 cloves of garlic.  Cut the vegetables into similar sizes.  Place in a bowl and coat with 2 Tbsp of Grapeseed oil and a pinch of salt.  Place on a parchment paper-lined baking sheet and into the preheated oven for 20-25 minutes stirring once at the halfway mark.
3. While vegetables are roasting, prepare the quinoa on the stove.  In a small bowl add 1/2 C dried quinoa with 1 C of water.  Bring to a boil.  Once at a boil, remove the lid, lower the heat and allow to simmer (low boil) for about 15-20 minutes until all of the water has been absorbed.  You may need to add a bit more water.  Stir often.
4. As the quinoa cooks, place a large skillet over medium high heat on the stove top.  Heat 1 Tbsp of oil and add 2 cloves of minced garlic.  Add the package of ground chicken along with some white wine for flavouring.  Allow the meat to cook through.  Once cooked, add the cayenne pepper, cumin, parsley and corn.  Stir to combine.
5. Once the quinoa is cooked through, add to the ground chicken mixture.  Stir to combine.
6. Once the roasted vegetables are cooked, remove from the oven and lower the temperature of the oven to 400 degrees Fahrenheit.
7. Before adding the roasted vegetables to the ground chicken mixture, press the cherry tomatoes and garlic with the back of a fork or spoon (be careful not to spray the juices in all directions).  Add the vegetables and their juices to the ground chicken mixture.  Stir to combine and leave on the oven over low heat.
8. Cut the bell peppers in half, remove the seeds and stem and place in a large baking dish skin-side down.  It is OK to have the peppers close to one another.
9. Just before scooping the stuffing into the peppers, add the Parmesan cheese and 1/2 C of the mozzarella cheese to the mixture.  Stir well to combine to allow the cheese to hold the stuffing together.
10. Stuff each bell pepper half with the stuffing, pressing firmly and filling each pepper well.  Place back in the baking dish and top each pepper with a pinch of mozzarella cheese.
11. Place in the oven and bake for 20-30 minutes.  You may wish to broil the peppers for the last 5 minutes to crisp up the cheese on top.
12. Enjoy as a meal or as a side dish.  Sprinkle a little bit of extra Parmesan cheese on top if you wish.

Change-it-up Tip:

• You can use rice, barley, farrow or buckwheat in place of the quinoa! Be as creative as you wish!
• Ground chicken is one choice, but ground turkey, veal, pork or extra lean beef are other alternatives you can use to bring about a different flavour.
• Seasoning is yours to master!  Use fresh and dried spices and herbs as often as possible to steer clear of too much salt and bring whichever flavours you desire to your dishes!