Get ready to embark on a culinary journey that will tantalize your taste buds and transport you straight to the sun-drenched Mediterranean coastline! These Spicy Eggplant Stuffed Peppers are not just a meal, they're a vibrant experience that combines robust flavors, nutritious ingredients, and a touch of exotic spice. Whether you're a seasoned home cook or a curious food adventurer, this recipe promises to elevate your dinner game with its perfect blend of tender eggplant, protein-packed quinoa, and zesty spices.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 4 bell peppers, halved
- 1 eggplant, diced
- 1 cup quinoa, cooked
- 1 can diced tomatoes
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1/2 cup feta cheese, crumbled
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Wash the bell peppers and carefully slice them in half lengthwise, removing seeds and membranes. Set aside.
- Dice the eggplant into small, uniform cubes, about 1/2 inch in size. Sprinkle with salt and let sit for 10 minutes to draw out excess moisture.
- In a large skillet, heat olive oil over medium heat. Pat the eggplant dry and sauté until golden brown and tender, approximately 7-8 minutes.
- Add diced tomatoes, cumin, paprika, salt, and pepper to the skillet. Cook for an additional 3-4 minutes.
- Stir in the cooked quinoa and mix thoroughly with the eggplant and spices.
- Arrange the bell pepper halves on the prepared baking sheet, cut side up.
- Generously fill each pepper half with the eggplant-quinoa mixture.
- Sprinkle crumbled feta cheese over the stuffed peppers.
- Bake in the preheated oven for 20-25 minutes, until peppers are tender and edges are slightly crispy.
- Remove from oven and let cool for 5 minutes before serving. Garnish with fresh herbs if desired.
Tips
- Salt and drain your eggplant before cooking to remove excess moisture and prevent a soggy texture.
- Use bell peppers of similar size for even cooking and a beautiful presentation.
- Don't skip the feta cheese - it adds a creamy, tangy contrast to the spicy filling.
- For extra flavor, toast your quinoa lightly before cooking or use vegetable broth instead of water.
- If you prefer a spicier kick, add red pepper flakes or a dash of cayenne to the filling.
- Choose fresh, firm bell peppers and eggplants for the best texture and flavor.
- Let the peppers rest for a few minutes after baking to allow the flavors to meld and cool slightly.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 12g
Fat: 10g
Saturated Fat: 4g
Cholesterol: 15mg
