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1
Roast the peppers over a flame, under a broiler or on a grill until uniformly charred.
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2
Place in a plastic bag or a tightly covered bowl and allow to cool.
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3
When cool enough to handle, remove all of the charred skin, rinse briefly and pat dry.
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4
Carefully cut away the stem from the peppers.
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5
Cut a slit down the side of each pepper, from the stem end to the bottom.
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6
Gently open out and remove the seeds and membranes; tip out the juice.
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7
Try to keep the peppers in one piece.
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8
Set aside.
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9
Heat 2 tablespoons of the olive oil over medium heat in a large, nonstick skillet and add the garlic.
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10
Cook, stirring, until fragrant, about 1 minute.
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11
Stir in the parsley and quinoa and mix together until the quinoa is coated with oil.
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12
Remove from the heat and stir in the cheese.
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13
Season to taste with salt and pepper.
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14
Preheat the oven to 350 degrees.
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15
Oil a baking dish large enough to accommodate all of the peppers.
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16
One at a time, lay a pepper in the dish and fill with the quinoa mixture.
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17
I do this by gently opening up the pepper, mounding the filling onto one half, and folding the other half back over the filling, overlapping the edges slightly.
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18
Lay the peppers in the dish.
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19
Cover the baking dish with foil or a lid and bake the peppers for 20 minutes.
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20
Meanwhile, reheat the tomato sauce.
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21
Ladle the tomato sauce onto serving plates or a serving platter.
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22
Top with the stuffed peppers and serve.
