Quinoa and Eggplant Stuffed Peppers

Green bell peppers are stuffed with quinoa, eggplant, cheese, and herbs, for a great vegetarian main entree or a healthy side dish.


Whenever I see peppers on sale for a couple bucks a pound, I buy a TON.

Because seriously, peppers are normally $3.99 or sometimes even $4.99/lb. Why are peppers so expensive?! I don’t know if it’s because they’re hard to grow or if there’s not enough of them, but generally speaking their price keeps me choosing cheaper vegetables most of the time.

Stuffed peppers is one of my favorite dishes to make for dinner, and most of the time people seem to like the red, orange, or yellow bell peppers as the star.

I really prefer the green and find them to have a more interesting flavor.

I also think the red, yellow, and orange bell peppers can be a little too sweet for stuffed peppers, but of course, use whatever bell pepper you want here.

They all go so well with the quinoa, eggplant, and other goodie ingredients inside!

To get started, cube up an eggplant and place in a pan:


Cook until soft:


Add scallions and garlic:


Then add cooked quinoa:


Add mozzarella cheese, parmesan cheese, and parsley:


Stir in a little bit of tomato sauce:


Cut the tops off the peppers and fill each one with the quinoa mixture:


Spoon a little extra tomato sauce and some extra mozzarella cheese one on each pepper:


Bake the peppers until tender, then serve and enjoy!

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5 from 3 votes

Quinoa and Eggplant Stuffed Peppers

 Green bell peppers are stuffed with quinoa, eggplant, cheese, and herbs, for a great vegetarian main entree or a healthy side dish.
Course Side Dish
Cuisine American
Keyword stuffed peppers, vegetarian stuffed peppers
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4
Calories 429kcal


  • 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


  • Preheat the oven to 350 degrees F.
  • Heat up a nonstick skillet over medium heat and add the olive oil. Add the eggplant, sprinkle with salt and pepper, then cook for 7-8 minutes until tender. Add the scallions and garlic to the eggplant, and stir for 1 minute.
  • Turn the heat off and add the cooked quinoa, mozzarella cheese, parmesan, parsley, and tomato sauce. Season to taste with salt and pepper.
  • Cut the tops off the peppers and scrape out the seeds and ribs with a spoon or melon baller. Place the peppers into an 8×8 dish, then pour a 1/2 cup of water into the bottom of the pan. Spoon the quinoa mixture evenly into the peppers. Cover the dish with foil, then bake for 50 minutes, until the peppers are slightly tender. Spoon extra tomato sauce on top and sprinkle a little more mozzarella, and bake the peppers for another 10 minutes, uncovered. Serve and enjoy!


Calories: 429kcal | Carbohydrates: 53g | Protein: 18g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 25mg | Sodium: 1347mg | Fiber: 13g | Sugar: 13g