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Stuffed Quinoa Peppers with Eggs

Stuffed Quinoa Peppers with Eggs
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Stuffed Quinoa Peppers with Eggs

Nutrition Facts

Stuffed Quinoa Peppers with Eggs
CaloriesCalories
210 Per Serving
ProteinProtein
13g Per Serving
FiberFiber
4g Per Serving
×
Calories 210
Total Fat 9.0 g
Saturated Fat 2.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.8 g
Monounsaturated Fat 4.5 g
Cholesterol 190 mg
Sodium 440 mg
Total Carbohydrate 18 g
Dietary Fiber 4 g
Sugars 6 g
Protein 13 g

Dietary Exchanges
1 starch, 1 vegetable, 1 lean meat, 1 fat

Ingredients

Servings   4   Serving Size   1/2 stuffed pepper with egg 1/4 of recipe)

  • 1 tablespoon olive oil
  • 1/2 medium onion, chopped (about ½ cup)
  • 3/4 cup chopped eggplant
  • 2 garlic cloves (minced)
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • pinch black pepper
  • 1 tablespoon tomato paste
  • 3/4 cup cooked quinoa
  • 2 tablespoons chopped, fresh parsley (divided)
  • 2 red bell peppers (halved)
  • 4 eggs
  • 1/4 cup fat-free feta
  • 1/2 cup chopped, fresh

Directions

Tip: Click on step to mark as complete.

  1. 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.
  2. 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.
  3. 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.
This Heart-Check Certified recipe is brought to you by American Egg Board.

Nutrition Facts

Stuffed Quinoa Peppers with Eggs
CaloriesCalories
210 Per Serving
ProteinProtein
13g Per Serving
FiberFiber
4g Per Serving
×
Calories 210
Total Fat 9.0 g
Saturated Fat 2.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.8 g
Monounsaturated Fat 4.5 g
Cholesterol 190 mg
Sodium 440 mg
Total Carbohydrate 18 g
Dietary Fiber 4 g
Sugars 6 g
Protein 13 g

Dietary Exchanges
1 starch, 1 vegetable, 1 lean meat, 1 fat

Ingredients

Servings   4   Serving Size   1/2 stuffed pepper with egg 1/4 of recipe)

  • 1 tablespoon olive oil
  • 1/2 medium onion, chopped (about ½ cup)
  • 3/4 cup chopped eggplant
  • 2 garlic cloves (minced)
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • pinch black pepper
  • 1 tablespoon tomato paste
  • 3/4 cup cooked quinoa
  • 2 tablespoons chopped, fresh parsley (divided)
  • 2 red bell peppers (halved)
  • 4 eggs
  • 1/4 cup fat-free feta
  • 1/2 cup chopped, fresh

Directions

Tip: Click on step to mark as complete.

  1. 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.
  2. 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.
  3. 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.
This Heart-Check Certified recipe is brought to you by American Egg Board.

American Heart Association recipes are developed or reviewed by nutrition experts and meet specific, science-based dietary guidelines and recipe criteria for a healthy dietary pattern.

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