Eggplant and Quinoa Stuffed Peppers

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 400.9
  • Total Fat: 12.6 g
  • Cholesterol: 63.5 mg
  • Sodium: 94.9 mg
  • Total Carbs: 51.1 g
  • Dietary Fiber: 7.4 g
  • Protein: 24.5 g

View full nutritional breakdown of Eggplant and Quinoa Stuffed Peppers calories by ingredient

Number of Servings: 6


    1 lb Ground Turkey
    6 Yellow, Red or Green Peppers
    1 Eggplant, peeled, diced
    1 cup Onion chopped
    3 cloves Garlic minced
    2 cups Mushrooms chopped
    1 Jalapeno Pepper minced
    2 Tbs Butter
    1 1/2 cup Quinoa
    2 1/2 cups water


• Parboil pepper cups for 5 minutes.
• Sauté w/out oil or butter, OR sauté w/ butter all
vegetables until tender
• Season to taste.
• Add 2 ½ c water, quinoa and tsp salt. When bubbly,
reduce heat to low and cover.
• Cook until quinoa is fully absorbed. Approx. 15 minutes
• Season raw ground turkey and add to mixture and stuff peppers. Pile it high to use up all ingredients. (raw so that they won’t dry out during baking)
• Bake in oven proof dish with 1 c water at 350 degrees for 25-30 minutes.

Notes: -Brown rice can be substituted for quinoa; but follow pkg directions and cook
- Wilted cabbage leaves, hollowed out squash or zucchini can be substituted for bell peppers
-If you don’t use butter, add water occasionally while sautéing vegetables as needed.
For anyone on Weight Watchers, 1 svg has 7 pts if butter /oil was used and 6 pts if no butter/oil.

Serving Size: makes 6 lg entree servings

Number of Servings: 6

Recipe submitted by SparkPeople user PBFONTENOT63.