Vegetarian Israeli Feast: Stuffed Bell Peppers, Quinoa-Stuffed Eggplant, and Cauliflower Rice Salad

Ingredients

• 4 large green bell peppers
• 2 medium eggplants
• 1 large head of cauliflower
• 1 cup quinoa
• 2 cups vegetable broth
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels
• 1 cup cherry tomatoes, halved
• 1 small red onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1/4 cup cilantro, chopped
• 1/4 cup olive oil
• Salt and pepper to taste
• Juice of 1 lemon

Instructions

1. 1

   a. Preheat the oven to 375°F (190°C). b. Cut off the tops of the bell peppers, remove seeds and membranes, and set aside. c. In a large pot, bring quinoa and vegetable broth to a boil. Reduce heat to low, cover, and cook for 15 minutes or until all liquid is absorbed. Fluff with a fork and let cool. d. Cut eggplants in half lengthwise, scoop out the flesh, and save it for another use. Brush halves with olive oil and place on a baking sheet. Bake for 20-25 minutes or until tender. e. In a large bowl, combine cooked quinoa, black beans, corn, cherry tomatoes, red onion, garlic, parsley, cilantro, 2 tablespoons of olive oil, salt, pepper, and lemon juice. Mix well. f. Stuff the bell peppers with the quinoa mixture and place them on a baking sheet. Drizzle with remaining olive oil and bake for 15-20 minutes or until heated through. g. In a bowl, combine cauliflower rice, 2 tablespoons of olive oil, salt, and pepper to taste. Toss well. Serve alongside the stuffed bell peppers and eggplant halves.