1. Center a rack in oven and heat to 400 degrees. Working in batches if necessary, place peppers on a large plate and cover with a large bowl. Microwave until peppers are pliable but still firm, about 5 minutes.

2. Meanwhile, heat 1 tablespoon oil in a large nonstick skillet over medium until shimmering. Add eggplant and garlic and cook, stirring occasionally, until softened, 8 to 10 minutes. Add quinoa and water and continue to cook, stirring frequently, until hot and sizzling, 3 to 5 minutes. Remove from heat and stir in cheese and pesto. Season with salt and pepper to taste.

3. Fill peppers with quinoa mixture and arrange on a baking sheet. Bake until cheese is melted, about 10 minutes. Toss arugula with glaze and remaining 1 tablespoon oil and season with salt and pepper to taste. Divide peppers among plates, sprinkle with basil, and serve alongside arugula.

Hannaford fresh Magazine, September-October 2022