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Hearty Quinoa Stuffed Bell Peppers and Eggplant Recipe

Hearty Quinoa Stuffed Bell Peppers And Eggplant Recipe
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The temperatures are still on the warm side at the moment, and the markets are full of peppers, eggplant and zucchini. So although I am way over summer, I cook what’s in season and continue to experiment with summer veggies. The other day, I remembered a favourite dish from years back – quinoa stuffed bell peppers with ground beef- and decided to try a new, healthier version.

I scooped out 5 peppers, an eggplant and a leftover zucchini half, chopped up the flesh and sauteed it with chilli, onion and garlic. I added another zucchini, a can of whole tomatoes, a can of black beans and some fresh herbs, mixed it with the cooked quinoa and stuffed the mixture into the vegetables. Before these quinoa stuffed bell peppers went in the oven to bake for 30 minutes, I topped it with slices of mozzarella.

Fresh tomatoes would be at least as good, but organic ones are increasingly hard to get, so I went with the canned version. I didn’t use any tomato juice left in the can because I didn’t want my stuffing to get too wet. See how you go; you can always add it towards the end if you feel like you need extra moisture in the quinoa stuffed bell peppers.

As for the cheese topping, any cheese you like will be fine; I just had some mozzarella open. If you don’t want any cheese, you can easily make this quinoa stuffed bell peppers recipe without or sprinkle some chopped toasted nuts over the finished dish.

If you want to stuffed bell peppers only, peel the eggplant the recipe is asking for, chop it up and saute it with the onions, garlic and chili. This recipe also works with zucchinis. The only downside there is that they flatten out quite a bit when stuffed and baked.

Hearty Quinoa Stuffed Bell Peppers And Eggplant Recipe

Hearty Quinoa Stuffed Bell Peppers and Eggplant Recipe

Gretel ShawGretel Shaw
Stuffed peppers are a big hit at home. That's why I always make this when somebody craves. And more recently, I have been leaning to healthier versions; thus, I have made this recipe for quinoa stuffed bell peppers and eggplant.
5 from 2 votes
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Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Snack
Cuisine Mexican
Servings 6 people
Calories 426 kcal

Ingredients
 
 

  • Fresh Green Pepper Isolated On White Background8 large green pepper (green capsicum)
  • Glass Bowl Of Olive Oil Isolated On White Background3 tablespoons olive oil - divided
  • Quinoa Seeds In A Bowl1 cup quinoa
  • Raw Meat Mince½ cup ground beef (minced beef)
  • Ripe Yellow Onion On A White Background1 large yellow onion - finely chopped
  • Garlic3 cloves garlic - minced
  • Dried Chili Pepper Flakes In Wooden Bowl Over White1 medium red pepper flakes - minced
  • Eggplants1 medium eggplant (brinjal, aubergine, or guinea squash) - flesh removed and chopped
  • Top View Of Fresh Zucchini1 medium zucchini - flesh removed and chopped
  • Fresh Sweet Corn7 ounces corn - cleaned and chopped
  • Tomatoes16 ounces tomato
  • Black Beans On White Background15 ounces black beans - drained and rinsed
  • Green Basil⅓ cup basil - chopped
  • Parsley On White Background⅓ cup parsley - chopped
  • Wooden Bowl Of Salt1 pinch salt
  • Ground Black Pepper Pile, Paths, Top1 pinch ground black pepper

Instructions
 

  • Preheat the oven to 350 degrees Fahrenheit.
  • In a medium saucepan, cook quinoa in 1 3/4 cups of lightly salted water or vegetable stock for 20 to 25 minutes over low heat. Remove from heat and fluff quinoa with a fork.
  • Cut the top of the peppers and scoop out the seeds. Brush inside with 1 tablespoon olive oil and place them into greased or parchment-lined ovenproof dish. Bake in the oven for 15 minutes, until soft but not collapsing. Remove from oven.
  • In a large pan, brown beef and saute onions, garlic, chilli, and chopped eggplant in 2 tablespoons olive oil for 5 to 10 minutes over low to medium heat. Add zucchini and mushrooms and saute for another 5 minutes. Add tomatoes without juice, breaking them up with your wooden spoon, then mix in herbs and beans and season with salt and pepper. When everything is heated through and vegetables are tender, add quinoa and adjust the seasoning if necessary. If stuffing is too dry, add reserved tomato juice from the can.
  • Fill stuffing into vegetables to the top and finish with thinly sliced or grated cheese.
  • Place stuffed vegetables in the oven and bake for 30 minutes.

Nutrition

Calories: 426kcalCarbohydrates: 61gProtein: 19gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 13mgSodium: 43mgPotassium: 1557mgFiber: 17gSugar: 17gVitamin A: 7991IUVitamin C: 316mgCalcium: 88mgIron: 5mg
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Tags: stuffed peppers
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