Mediterranean Quinoa Stuffed Bell Peppers with Roasted Eggplant and Spicy Yogurt Sauce

Allergens

Dairy (feta cheese)

Ingredients

• 4 large bell peppers (assorted colors) 1 cup quinoa 2 cups vegetable broth 1 medium eggplant, diced 1 medium zucchini, diced 1 red onion, finely chopped 2 cloves garlic, minced 1/4 cup fresh parsley, chopped 1/4 cup fresh cilantro, chopped 1/2 cup feta cheese, crumbled (optional) Salt and pepper to taste For the Spicy Yogurt Sauce: 1 cup Greek yogurt 2 tablespoons lemon juice 1 garlic clove, minced 1 teaspoon harissa paste (or to taste) Salt and pepper to taste

Instructions

1. a. Preheat the oven to 350°F (175°C). b. Cut the tops off the bell peppers and remove seeds and membranes. Set aside. c. In a saucepan, combine quinoa and vegetable broth. Bring to a boil, reduce heat, cover, and simmer for 12 15 minutes until quinoa is cooked and fluffy. Fluff with a fork and let cool slightly. d. In a large pan, heat oil over medium heat. Add onion, garlic, zucchini, and eggplant. Cook until softened, about 8 10 minutes. Season with salt and pepper to taste. Remove from heat and mix in parsley and cilantro. e. In a large bowl, combine cooked quinoa, roasted vegetables, and feta cheese (if using). Season with additional salt and pepper if needed. f. Stuff the bell peppers with the quinoa mixture and place them in a baking dish. Bake for 25 30 minutes or until the peppers are tender. g. For the spicy yogurt sauce, whisk together Greek yogurt, lemon juice, garlic, harissa paste, salt, and pepper. Chill until ready to serve. h. Serve stuffed bell peppers warm with a dollop of spicy yogurt sauce on top.

Chef’s Insight

Experiment with different colored bell peppers to create a visually appealing dish that also adds a hint of flavor variation.

Notes

Be sure to use a baking dish that can accommodate all four bell peppers and fits comfortably in your oven.