Green bell peppers filled with quinoa, eggplant, cheese, and herbs make a satisfying vegetarian main or a wholesome side dish.

I always grab peppers when they’re on sale—when they’re inexpensive I buy a lot. Bell peppers can be pricey at regular prices, so a good sale is the perfect excuse to make stuffed peppers.
While colorful red, orange, and yellow peppers are popular for stuffing, I prefer green bell peppers. They have a slightly more interesting, less sweet flavor that pairs beautifully with savory fillings. That said, feel free to use whichever color you like—this filling works well in any bell pepper.
These peppers are stuffed with a hearty mixture of sautéed eggplant, cooked quinoa, scallions, garlic, cheeses, parsley, and a little tomato sauce. The result is a balanced, flavorful dish that’s great for weeknights, potlucks, or an easy dinner that stores well for leftovers.