Beef, Eggplant & Quinoa Stuffed Peppers

Beef, eggplant & quinoa stuffed peppers
from http://cleananddelicious.com

Beef, Eggplant, & Quinoa Stuffed Peppers

YIELD: 10 SERVINGS

 

PREP TIME: 40 MINUTES

 

COOK TIME: 30 MINUTES

 

TOTAL TIME: 1 HOUR 10 MINUTES

Ingredients:

• 5 bell peppers
• 1 lb grass fed ground beef
• 1 tbsp olive oil
• 1 onion, chopped
• 4 cloves of garlic, chopped
• 1 medium eggplant, cut into 1-inch cubes
• 1-3 tsp Red pepper flakes
• ¼ cup tomato paste
• ¼ cup water
• 1 cup of cooked quinoa
• 1/3-cup fresh chopped parsley
• 5 oz shredded mozzarella cheese

Directions:

Pre heat oven to 350

Halve and seed the bell peppers.  Lay the peppers in single file on a rimmed baking sheet and cook for twenty minutes.

In the meantime, heat one teaspoon of olive oil in a large non-stick sauté pan and add in ground beef along with some salt and pepper.  Use a wooden spoon or spatula to break up the meat and cook for about five minutes or until the meat as browned.  Remove the meat from the pan and set aside.

Add the remainder of the olive oil into the pan along with the onions, and garlic.  Cook for about three minutes before stirring in the eggplant, red pepper flakes, and another kiss of salt and pepper.  Cook until the all of the veggies are soft and tender (this will take about ten or fifteen minutes).  If the pan seems dry add a splash of water.

Add the tomato paste and water to the veggies and stir until all the veggies have been coated with the tomatoes.  Add the beef back to the pan along with the quinoa and adjust the seasonings.  Shut off the heat and stir in the parsley.

Stuff each pepper with about a half-cup of beef and quinoa filling (or as much as it takes to fill the pepper).  Pop the peppers back into the oven for about 20 minutes or until heated through.  Remove from the oven and top each pepper with one tablespoon of cheese and then finish them in the oven for another five minutes or until the cheese has melted.

Enjoy!

Makes 10 servings.

Nutritional Analysis

Nutrients per 1/2 pepper: Calories: 205; Total Fat: 10.7g; Saturated Fat: 3.3g; Cholesterol: 36mg; Carbohydrate: 15.7g; Dietary Fiber: 3.5g; Sugars: 2.7g; Protein: 13.9g

*****

Discovered this recipe after Jared googled eggplant for me. We've had quite the stash of them from the CSA and though I've decided I really like their taste, I didn't know what to do with them. We found Dani Spies' video Eggplant 101 and then went to her website and found this recipe. We also got a bunch of bell peppers so it was killing two birds with one stone. Maybe it was b/c the boys were really hungry, but everyone really liked it! I only used three peppers since it was just the three of us (and the last time I made stuffed peppers there were a lot of leftovers I had to eat) and froze the remaining stuffing for future use.