Quinoa and Veggie Stuffed Eggplant

Quinoa and Veggie Stuffed Eggplant

Tried of stuffed peppers? Give this quinoa and veggie stuffed eggplant recipe a try! It’s packed with vegetables, cheese, and spices that are loaded with nutrients and vitamins. This meal is not only delicious, it’s also incredibly healthy and filling.


  • 1 eggplant, cut in half lengthwise and remove pulp (dice the pulp and set aside)
  • 1 cup quinoa (cooked according to package instructions)
  • 1 (15 oz.) can of corn, drained
  • 1 (15 oz.) can of peas, drained
  • 1 yellow pepper, chopped
  • 1 red pepper, chopped
  • 1 bunch of green onions, chopped
  • 1 tomato, diced
  • 2 tbsp. freshly grated Parmesan cheese
  • 1/4 tsp. crushed red pepper flakes
  • 1 tbsp. olive oil
  • salt and pepper, to taste


  1. Preheat oven to 400 degrees.
  2. Wash and prepare all vegetables and quinoa. 
  3. Heat olive oil over a large skillet on medium-high heat.
  4. Add the peppers, eggplant pulp, corn, and peas to the skillet and saute until tender.
  5. Stir in the tomatoes, red pepper flakes, and salt and pepper. 
  6. Gently mix in quinoa and remove from heat. 
  7. Set the eggplant halves on a large baking sheet, skin down.
  8. Evenly spoon the quinoa mixture into the eggplant halves.
  9. Bake for 20-25 minutes or until the eggplant shells become tender.

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