Dinner

Eggplant and Quinoa Stuffed Peppers is for Dinner.

Eggplant and Quinoa Stuffed Peppers takes 30 minutes to prepare.

Eggplant and Quinoa Stuffed Peppers takes 60 minutes to cook.

Eggplant and Quinoa Stuffed Peppers makes 6 servings.

The ingredients for Eggplant and Quinoa Stuffed Peppers are:

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

Here is how you make Eggplant and Quinoa Stuffed Peppers:

? Parboil pepper cups for 5 minutes. ? Saut? w/out oil or butter, OR saut? w/ butter all vegetables until tender? Season to taste.? Add 2 ? 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 saut?ing 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 servingsNumber of Servings: 6Recipe submitted by SparkPeople user PBFONTENOT63.

The nutritional information for Eggplant and Quinoa Stuffed Peppers is:

• 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