Kali-O's Juice Box

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RecipesKalio's Juice BoxComment

Hello there sunshine! You 'May-ed' it-- it's finally May!!! Summer is almost here. Here is a delicious recipe that's fresh, healthy & delicious.



Serves 6 


  • 1 cup of quinoa  
  • 2 cups of veggie stock  
  • 6 small bell peppers , mixed colors, seeded and halved  
  • 3 tablespoon of extra virgin olive oil, also extra for drizzling
  • 4 cloves of garlic thinly sliced  
  • 1 small firm eggplant, trimmed off half of the skin and chopped
  • 1 red onion chopped 
  • 1 small to medium firm zucchini. seeded and chopped 
  • 1 fresh chile pepper, thinly sliced  
  • 1 teaspoon dried crushed pepper
  • 1/2 cup of fresh flat-leaf parsley, chopped
  • 1/4 cup of fresh mint leaves, chopped
  • 2 plum tomatoes


  1. Bring Quinoa & stock to a boil
  2. Cover & simmer until liquid is absorbed and grain looks translucent (12 to 15 minutes makes 4 cups of cooked grain  )
  3. Drizzle bell pepper with extra virgin olive oil and season both sides with pepper. Roast and cut side down until the skins begin to char & peppers are tender (about 20 minutes).
  4. Remove from oven and cool to room temperature. Then arrange in a baking dish, cute side-up. 


  1. Heat 3 tablespoons of EVOO over medium-high heat. Add garlic, eggplant, zucchini, onions and chiles and season with pepper.
  2. Cook partially covered (10-12 minutes).  
  3. Add herbs & tomatoes then combine with quinoa.
  4. Fill pepper halves with mixture

Roast at 375 until peppers are hot throughout. Serve peppers and enjoy! Bon appetite🍴