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Quinoa and Eggplant Stuffed Bell Peppers for Flavorful Dinners

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

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

Start by cubing an eggplant and heating it in a skillet:

Chopped Globe Eggplant in a Pan

Cook the eggplant until tender and golden:

Cooked Eggplant Cubes in a Pan

Add sliced scallions and minced garlic to the pan for aroma and depth:

Green Onion Added to Cooked Chopped Eggplant in Pan

Stir in cooked quinoa so the grains absorb the flavors of the vegetables:

Cooked Tri-Color Quinoa Stirred Into Eggplant In Pan

Fold in shredded mozzarella, grated parmesan, and chopped parsley for creaminess and freshness:

Cheese and Parsley Piles On Eggplant Quinoa Mixture

Add a little tomato sauce to bind the mixture and balance the cheeses:

Pile of Marinara Sauce On Quinoa Eggplant Stuffing Mixture

Trim the tops from the peppers, remove the seeds and ribs, and fill each pepper with the quinoa mixture:

Green Bell Peppers Stuffed with Eggplant Quinoa Mixture

Spoon a little extra tomato sauce over each stuffed pepper and sprinkle with additional mozzarella before baking:

Unbaked Stuffed Green Peppers with Marinara and Cheese On Top

Bake the peppers until soft and the cheese is bubbly. Let them rest briefly, then serve warm.

Quinoa and Eggplant Stuffed Green Peppers

Quinoa and Eggplant Stuffed Peppers

Servings:
4
Prep Time:
10 mins
Cook Time:
1 hr
Total Time:
1 hr 10 mins
Green bell peppers are stuffed with quinoa, eggplant, cheese, and herbs for a tasty vegetarian main course or a healthy side.
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Ingredients

  • 2 tbsp olive oil
  • 1 eggplant, cubed into 1 inch pieces
  • 4 scallions, sliced
  • 2 cloves garlic, minced
  • 3 cups cooked quinoa (about 1.25 cups uncooked)
  • 1/2 cup shredded mozzarella, plus 1/4 cup extra for topping
  • 1/3 cup grated parmesan
  • 1/2 cup loosely packed parsley leaves, chopped
  • 1 cup tomato sauce, plus 4 tbsp more for topping
  • 4 large green bell peppers
  • Salt and pepper, to taste

Instructions

  • Preheat oven to 350°F (175°C).
  • Heat a nonstick skillet over medium heat and add the olive oil. Add the eggplant, season with salt and pepper, and cook for 7–8 minutes until tender and lightly browned. Add the scallions and garlic and stir for 1 minute.
  • Remove from heat and stir in the cooked quinoa, mozzarella, parmesan, parsley, and 1 cup tomato sauce. Taste and adjust seasoning with salt and pepper.
  • Cut the tops off the peppers and remove seeds and ribs. Stand the peppers upright in an 8×8 baking dish. Pour about 1/2 cup water into the bottom of the dish. Spoon the quinoa mixture evenly into the peppers. Cover with foil and bake for 50 minutes, until the peppers are just tender. Uncover, spoon a little extra tomato sauce on each pepper, and sprinkle with the remaining mozzarella. Bake uncovered for 10 more minutes until the cheese is melted and bubbly. Serve warm.

Nutrition

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

Nutrition is estimated using a food database and is intended as a guideline.

Course: Side Dish
Cuisine: American
Author: Fifteen Spatulas