Green bell peppers are stuffed with quinoa, eggplant, cheese, and herbs, for a great vegetarian main entree or a healthy side dish.
1eggplantcubed into 1 inch pieces
3cupscooked quinoa(1.25 cups uncooked)
1/2cupshredded mozzarella cheeseplus 1/4 cup extra for sprinkling
1/3cupgrated parmesan cheese
1/2cuploosely packed parsley leaves
1cuptomato sauceplus 4 tbsp more for the end
4large 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!