Dinner - Lunch - Breakfast
Stuffed Quinoa Peppers with Eggs
Adding eggs is an easy way to add protein to meals! Stuffed Peppers with Quinoa and Eggs is an easy protein-packed meal that’s tasty and won’t leave you feeling hungry an hour later.
Yields 4 Servings
Prep + Chill Time
10 mins
Cook Time
30 mins
Total Time
40 mins
The peppers are roasted to perfection, their skins slightly charred and infused with a smoky flavor that complements the hearty quinoa and egg filling. The quinoa is cooked until fluffy and mixed with herbs, spices, and vegetables, creating a vibrant and nutritious base. When you crack an egg into each pepper half and bake them, the eggs become delightfully creamy, melding with the other ingredients to create a harmonious blend of textures and tastes.
Whether served as a hearty breakfast, a filling lunch, or a comforting dinner, these stuffed peppers are sure to become a staple in your recipe repertoire.
Ingredients
- 1 tbsp olive oil
- 1/2 medium onion, chopped
- 3/4 cup eggplant, chopped
- 2 cloves garlic, minced
- 1/2 tsp each paprika and dried oregano
- 1/4 tsp salt
- Pinch of pepper
- 1 tbsp tomato paste
- 1/2 cup fresh tomatoes, chopped
- 3/4 cooked quinoa
- 2 tbsp fresh parsley, chopped, divided
- 2 large red bell peppers, halved
- 4 Large Rosemary Farm Eggs
- 1/4 cup finely crumbled fat-free feta cheese
Instructions
- Preheat oven to 400°F. Heat oil in large skillet set over medium-high heat. Cook onion, eggplant, garlic, paprika, oregano, salt and pepper for about 5 minutes or until eggplant starts to soften. Stir in tomato paste and cook for 1 minute. Stir in tomatoes; cook for about 5 minutes or until eggplant and tomatoes are tender.
- Remove from heat and stir in quinoa and half of the parsley. Spoon quinoa and vegetable mixture evenly into red pepper halves. Arrange in greased baking dish. Cover with foil. Bake for about 20 minutes or until peppers are tender-crisp.
- Remove foil. Crack egg into each stuffed pepper and sprinkle with feta. Bake, uncovered, for 10 to 12 minutes or until peppers are tender and eggs whites are set or until desired doneness. Sprinkle with remaining parsley.
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