RecipeQuinoa-Stuffed Peppers with Sunny Side Eggs

Nutrition Facts
Amount per Serving
  • Calories: 210
  • Protein: 11 g
  • Total Fat: 11 g
    • Unsaturated Fat: 7.5
    • Saturated Fat: 3.5
  • Cholesterol: 195 mg
  • Total Carbohydrate: 18 g
  • Dietary Fiber: 4 g
  • Total Sugar: 6 g
    • Natural Sugar: 6 g
    • Added Sugar: 0 g
  • Sodium: 240 mg

This is most definitely the right stuff!

Quinoa is a whole grain–actually, an edible seed—that makes a great side, or in this case, a yummy filling for peppers loaded with vitamin C. Finished off with nutrient-rich eggs and a sprinkling of feta (although any preferred cheese will be great), you have yourself a winning dish that you can enjoy for lunch or dinner. This recipe was inspired by my friends at the American Egg Board.

  • Prep time
  • Total Time
This recipe makes 4 stuffed bell pepper halves

• 1 tablespoon olive oil
• ½ medium onion, finely chopped
• ¾ cup finely chopped eggplant
• 2 teaspoons cloves garlic, minced
• ¼ teaspoon paprika (sweet or smoked)
• ¼ teaspoon dried oregano
• ¼ teaspoon salt
• Pinch black pepper
• 1 tablespoon tomato paste
• ½ cup finely chopped tomatoes
• ¾ cup cooked quinoa
• 2 tablespoons fresh parsley, chopped, divided
• 2 extra-large bell peppers, halved and hollowed*
• 4 large eggs
• ¼ cup finely crumbled feta cheese

*Extra-large bell peppers are needed so there’s room for the egg, along with the quinoa filling. If the peppers are too small, the raw egg will slide off the top.


Heat oil in oven-safe skillet set over medium-high heat. Add to pan, theonion, eggplant, garlic, paprika, oregano, salt and pepper, and cook 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 very tender.

Turn off heat and stir in cooked quinoa and half of the parsley. Spoon quinoa-vegetable mixture evenly into bell pepper halves. Arrange peppers in greased baking dish, cut side up. Cover with foil. Bake for ~20 minutes or until peppers are tender-crisp.

Remove from oven and uncover. Crack an egg into each stuffed pepper, being careful to keep yolks intact, and sprinkle feta over tops. Bake, uncovered, for 10 to 12 more minutes or until eggs whites are set or reach desired doneness (Disclaimer: To ensure food safety, eggs should be cooked to 160 degrees.). Sprinkle with remaining parsley and enjoy!

Nutrition provided per 1 stuffed bell pepper half.

Try my Egg Roll Bowls.