Hearty Quinoa Stuffed Bell Peppers and Eggplant Recipe
Gretel 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.
1mediumeggplant (brinjal, aubergine, or guinea squash) - flesh removed and chopped
1mediumzucchini - flesh removed and chopped
7ouncescorn - cleaned and chopped
16ouncestomato
15ouncesblack beans - drained and rinsed
⅓cupbasil - chopped
⅓cupparsley - chopped
1pinchsalt
1pinchground 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.