Green bell peppers filled with quinoa, eggplant, cheese, and fresh herbs make a satisfying vegetarian main or a wholesome side dish.

When bell peppers go on sale, I stock up — they’re often pricey, so a good deal is worth grabbing. I tend to prefer green peppers for stuffed preparations: they have a slightly more savory, interesting flavor compared with the sweeter red, yellow, or orange varieties. That said, any color will work.
This version combines roasted eggplant, cooked quinoa, scallions, garlic, mozzarella and parmesan cheeses, parsley, and a touch of tomato sauce for moisture and brightness. The filling is straightforward to prepare and holds up well inside the peppers, making a colorful, flavorful meal that’s both filling and nutritious.