Stuffed peppers with quinoa and eggplant filling

Votes: 5

Time: 1 hour 10 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 303, total fat 15 G., saturated fats 5 G., proteins 11 G., carbohydrates 34 G., fiber 8 G., cholesterol 23 mg, sodium 638 mg, sugar 10 G.

A delicious appetizer of bell pepper halves stuffed with cooked quinoa, eggplant, zucchini, tomatoes, spices, and cheese. The pepper halves are pre-baked in the oven until tender. For a more vibrant flavor, use peppers of different colors. Then, fill them with separately roasted vegetables mixed with quinoa, sprinkle with cheese, and serve. Alternatively, prepare ahead and refrigerate, then reheat in the oven and sprinkle with cheese before serving. Serve as an appetizer or as a creative side dish for meat dishes.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

6 small sweet peppers of various colors, seeded and halved
1 cup quinoa
2 tbsp. vegetable broth
3 tbsp extra virgin olive oil + extra for drizzling
4 cloves garlic, thinly sliced
1 small firm eggplant, some of the skin removed, finely chopped
1 medium-sized firm zucchini, seeded and finely chopped
1 red onion, chopped
1 fresh chili pepper, thinly sliced or 1 tsp dried pepper flakes
0.5 cup chopped parsley
1/4 cup mint, chopped
2 plum tomatoes, chopped
1 cup crumbled feta or salted ricotta

Ingredient Substitution Suggestions

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Recipes with similar ingredients: sweet pepper, eggplants, zucchini, chili pepper, plum tomatoes, feta cheese, ricotta cheese, mint

Cooking the dish according to the recipe:

Preheat oven to 230°C.
Add the quinoa to the broth and bring to a boil. Cover and simmer until the liquid is absorbed and the quinoa becomes translucent, 12-15 minutes. Then fluff the quinoa with a fork. You'll have about 4 cups of cooked quinoa.

Drizzle the bell pepper halves with olive oil and season both sides with salt and black pepper. Bake, cut side down, until the skin begins to char and the peppers are tender, about 20 minutes. Remove from the oven and cool to room temperature, then transfer to a baking dish, cut side up.
Meanwhile, heat 3 tablespoons of olive oil in a skillet over medium-high heat. Add the garlic, eggplant, zucchini, onion, and chili pepper, season with salt and pepper. Cook until half-cooked, 10-12 minutes. Add the herbs and tomatoes and toss with the quinoa.
Fill the pepper halves with the filling and drizzle with olive oil. Cool and refrigerate if making ahead. Before serving, reheat in the oven at 190°C (350°F) to warm through the peppers. Sprinkle generously with crumbled cheese. Serve the peppers with beef wrapped in a flatbread.

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