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Vegetarian

Stuffed Peppers with Quinoa and Eggplant
Ingredients
4 red bell peppers, halved lengthwise and seeded
2 Tbsp. olive oil, divided
1 (1-lb.) eggplant, peeled and chopped
1 Tbsp. Nature's Promise Minced Roasted Garlic
1 (8.8-oz.) package Nature's Promise 90 Seconds White Quinoa
1/4 cup water
8 oz. Taste of Inspirations Fresh Mozzarella Cheese (about 10 slices), chopped
3 Tbsp. Taste of Inspirations Pesto Sauce
Salt and pepper
2 cups Hannaford Baby Arugula
1 Tbsp. Taste of Inspirations Balsamic Glaze
Chopped fresh basil, for serving
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Stuffed Peppers with Quinoa and Eggplant

Stuffed Peppers with Quinoa and Eggplant

Stuffed Peppers with Quinoa and Eggplant
  • Servings:Serves 4
  • Prep Time:15 minutes
  • Cook Time:25 minutes
directions
1. Center a rack in oven and heat to 400 degrees. Working in batches if necessary, place peppers on a large plate and cover with a large bowl. Microwave until peppers are pliable but still firm, about 5 minutes.
2. Meanwhile, heat 1 tablespoon oil in a large nonstick skillet over medium until shimmering. Add eggplant and garlic and cook, stirring occasionally, until softened, 8 to 10 minutes. Add quinoa and water and continue to cook, stirring frequently, until hot and sizzling, 3 to 5 minutes. Remove from heat and stir in cheese and pesto. Season with salt and pepper to taste.
3. Fill peppers with quinoa mixture and arrange on a baking sheet. Bake until cheese is melted, about 10 minutes. Toss arugula with glaze and remaining 1 tablespoon oil and season with salt and pepper to taste. Divide peppers among plates, sprinkle with basil, and serve alongside arugula.
Hannaford fresh Magazine, September-October 2022
 
 
 
 
 
 
 
 
 
 
 
 
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