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.
Begin by cubing an eggplant and cooking it until tender in a skillet:
Once the eggplant is soft, add sliced scallions and garlic and cook briefly to release their aroma.
Stir in cooked quinoa for texture and substance:
Add shredded mozzarella, grated Parmesan, and chopped parsley for creaminess and freshness. A bit of tomato sauce brings everything together without making the filling soggy.
Mix until combined, taste, and adjust salt and pepper as needed. This mixture can be made ahead and refrigerated, which helps flavors develop.
Core the peppers by cutting off the tops and removing seeds and membranes, then fill each pepper with the quinoa and eggplant filling:
Place the stuffed peppers in a baking dish, spoon a little extra tomato sauce on top, and sprinkle with additional mozzarella. Cover while baking to steam the peppers gently, then uncover toward the end to brown the cheese.
Bake until the peppers are tender and the filling is heated through. Let them rest briefly after baking, then serve warm. They’re excellent on their own or with a simple salad.
Bake the peppers until tender, then serve and enjoy!
Quinoa and Eggplant Stuffed Peppers
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Ingredients
- 2 tbsp olive oil
- 1 eggplant cubed into 1 inch pieces
- 4 scallions sliced
- 2 cloves garlic
- 3 cups cooked quinoa (1.25 cups uncooked)
- 1/2 cup shredded mozzarella cheese plus 1/4 cup extra for sprinkling
- 1/3 cup grated parmesan cheese
- 1/2 cup loosely packed parsley leaves
- 1 cup tomato sauce plus 4 tbsp more for the end
- 4 large green bell peppers
- salt and pepper
Instructions
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Preheat the oven to 350 degrees F.
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Heat a nonstick skillet over medium heat and add the olive oil. Add the eggplant, season with salt and pepper, and cook for 7–8 minutes until tender. Add the scallions and garlic and cook for about 1 minute more.
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Remove the pan from heat and stir in the cooked quinoa, mozzarella, Parmesan, parsley, and tomato sauce. Taste and adjust seasoning with salt and pepper.
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Trim the tops off the peppers and remove the seeds and ribs. Arrange the peppers in an 8×8-inch baking dish and pour 1/2 cup water into the bottom of the dish. Spoon the quinoa mixture evenly into each pepper. Cover the dish with foil and bake for 50 minutes, until the peppers start to soften. Remove foil, spoon extra tomato sauce on top, sprinkle with remaining mozzarella, and bake uncovered for about 10 more minutes until the cheese melts and the peppers are tender. Serve warm and enjoy.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.