Prep Time: 10 Mins
Cook Time: 30 Mins
1 tbsp. olive oil
1/2 onion, chopped
3/4 cup chopped eggplant
2 cloves garlic, minced
1/2 tsp. each paprika and dried oregano
1/4 tsp. salt
1 tbsp. tomato paste
1/2 cup chopped fresh tomatoes
3/4 cup cooked quinoa
2 tbsp. chopped fresh parsley, divided
2 large red bell peppers, halved
1/4 cup finely crumbled fat-free feta cheese
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.
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.
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.
Use smoked sweet paprika, if desired, instead of paprika.
Substitute brown rice, farro or barley for quinoa.
Per serving: per 1/4 of recipe
Fat: 9 g
Cholesterol: 190 mg
Sodium: 440 mg
Carbohydrate: 18 g
Fiber: 4 g
Sugars: 6 g
Protein: 13 g