Mediterranean Quinoa Stuffed Peppers


With the warm spring weather that slowly fades into chilly April nights,  I have been finding myself trying to make the most of the warm sunshine.  Between discovering new running routes, driving along the Long Island Sound with the sunroof open, or simply going for leisurly walks through town, my days are dictated by the sunlight.  I have been finding myself spending more time enjoying the weather and less time at home.  With drop in temperatures each night, I still find myself craving hearty (but healthy) meals made with fresh ingredients.

Tangy feta cheese, chunks of eggplant, mingled with high protein quinoa and topped with bubbly mozzarella cheese.  (Not to mention its stuffed in a tender bell pepper.)  What’s not to love?  To make these edible bowls of savory goodness even more amazing, they are loaded with quinoa, the only grain to contain all nine essential amino acids that comprise a protein.  Loaded with veggies, protein, and lots of flavor, these massive peppers are are not only quick and easy to make but are the perfect meal to accompany the warm fading daylight into chilly spring nights.

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  • 4 large bell peppers
  • 1 medium onion, chopped
  • 1/2 medium egg plant, peeled and chopped
  • 1 can of artichoke hearts, chopped
  • 2 cups of cooked quinoa
  • 2 cups of cooked brown rice
  • 1/2 cup of feta cheese
  • 1 cups of low sugar, low sodium spaghetti sauce
  • 1/2 cup of part skim mozzarella cheese, shredded
  • 1 tbsp. of olive oil
  • Servings: 4
  • Difficulty: easy


  • Slice the tops off of the peppers and remove the seeds and membranes
  • Saute the onions in the olive oil over medium heat, when they become tender, add the egg plant and saute until tender and cooked through, it should appear brown
  • Add the artichoke hearts and saute for 2 minutes
  • In a large mixing bowl, combine the vegetable mixture with the rice and quinoa
  • Add the sauce and feta cheese and mix until all ingredients are well combined
  • Stuff 1/4 of the mixture into each pepper and top with mozzarella cheese
  • Cover with foil and bake at 400 degrees for 30 minutes, remove foil and place under broiler for 2-3 minutes, until cheese is brown and bubbly


  • Calories:  512
  • Carbohydrates:  74 grams
  • Fat:  16 grams
  • Protein:  18 grams
  • Fiber:  18 grams

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