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Stuffed Quinoa Peppers with Eggs

Skill Level: Intermediate

10 min Prep
40 min Total
price per Serving

Nutrition Facts

Amount Per Serving
Calories 421
Protein 22.8g
Total Carbohydrates 34.7g
Dietary Fiber 8.2g
Net Carbohydrates 26.5g
Sugar 11.7g
Total Fat 21.6g
Saturated Fat 6.0g
Trans Fat 0.0g
Cholesterol 377.3mg
Sodium 471.2mg
SmartPoints® 6.0


  • 1 Tablespoon olive oil
  • 1/2 cup chopped onion
  • 1/2 cup chopped eggplant
  • 2 cloves minced garlic
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • 1 Tablespoon tomato paste
  • 1/2 cup chopped tomatoes
  • 1/4 cup quinoa
  • 2 Tablespoons chopped fresh parsley , divided
  • 2 red bell peppers, halved
  • 4 eggs
  • 1/4 cup reduced-fat crumbled feta cheese
  • 1 pinch salt
  • 1 pinch ground black pepper
  • 2 sprays cooking spray


  1. Preheat the oven to 400 ┬░F.
  2. Heat the oil in large skillet set over medium-high heat. Cook the onion, eggplant, garlic, paprika, oregano, salt and pepper for about 5 minutes or until eggplant starts to soften.
  3. Stir in the tomato paste, and cook for 1 minute. Stir in the tomatoes, and cook for about 5 minutes or until eggplant and tomatoes are tender.
  4. Remove from heat, and stir in the cooked quinoa and half of the parsley. Spoon the quinoa and vegetable mixture evenly into the red pepper halves.
  5. Arrange the bell peppers in a greased baking dish. Cover with foil. Bake for about 20 minutes or until peppers are tender-crisp.
  6. Remove foil. Crack an egg into each stuffed pepper, and sprinkle with feta.
  7. Bake, uncovered, for 10 to 12 minutes or until peppers are tender and whites are set or until desired doneness. Sprinkle with remaining parsley.

Price Per Serving based on average national price: excludes store savings and local grocery store pricing