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

Eggplant Stuffed Peppers - With One on Plate and One in Baking 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:

Chopped Globe Eggplant in a Pan

Cook until soft:

Cooked Eggplant Cubes in a Pan

Add scallions and garlic:

Green Onion Added to Cooked Chopped Eggplant in Pan

Then add cooked quinoa:

Cooked Tri-Color Quinoa Stirred Into Eggplant In Pan

Add mozzarella cheese, parmesan cheese, and parsley:

Cheese and Parsley Piles On Eggplant Quinoa Mixture

Stir in a little bit of tomato sauce:

Pile of Marinara Sauce On Quinoa Eggplant Stuffing Mixture

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

Green Bell Peppers Stuffed with Eggplant Quinoa Mixture

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

Unbaked Stuffed Green Peppers with Marinara and Cheese On Top

Bake the peppers until tender, then serve and enjoy!

Quinoa and Eggplant Stuffed Green Peppers

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.

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  • 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

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.