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Move Over, Stuffed Peppers. Try Stuffed Eggplant Instead!

Mix it up with our unique vegetarian dish.

Hungry for more?

If you or a family member is vegetarian, you know it can be tough to find a variety of tasty, nutritious meals that keep you full – and keep you from getting bored. Shake things up with our delicious vegetarian stuffed eggplant! It’s filled with quinoa (a protein-rich food that contains almost twice as much fiber as most other grains) and a healthy mix of vegetables. Follow our recipe or make it your own by substituting your favorite fresh veggies.

A delicious meal isn't far away:

   Prep Time   

   Cook Time   

   Total Time   

      30 mins       20 mins       50 mins

What you’ll need: (makes 2 servings)

  • 1 medium eggplant
  • ¼ cup dry quinoa
  • ½ cup chopped onion
  • 1-2 garlic cloves, minced
  • ½ cup chopped zucchini
  • ½ cup chopped bell pepper
  • ¾ cup seeded chopped tomatoes
  • ¼ cup ground flax seed
  • ½ tablespoon dried parsley
  • ½ teaspoon dried thyme
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon crushed red pepper flakes
  • 1 tablespoon grated parmesan cheese
  • Paprika, to taste
  • Coconut oil cooking spray

Feeding a family? Double the recipe for double the servings!


  1. Rinse and cook quinoa on stove top according to directions, then set aside.
  2. Cut eggplant in half. Remove pulp, leaving a ¼” thick shell. Cube pulp; set shells and pulp aside.
  3. Coat a large nonstick skillet with coconut oil cooking spray; sauté onion and minced garlic until tender.
  4. Add zucchini, bell pepper and eggplant pulp; sauté for 4-6 minutes or until vegetables are crisp-tender.
  5. Stir in the tomatoes, ground flax seed, parsley, thyme, salt, pepper and red pepper flakes; cook for 1 minute. Remove from heat and stir in cooked quinoa.
  6. Divide mixture evenly between the eggplant shells; sprinkle with parmesan cheese and paprika.
  7. Place on baking sheet and bake at 400°F for 20 minutes or until shells are tender.

Nutrition by the numbers:*

  • 270 calories
  • 12g protein
  • 46g carbohydrates
  • 7g fat
  • 18g fiber
  • 310mg sodium

*per serving

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Published December 7th, 2017

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