Stuffed Peppers with Quinoa

Easy

I grew up eating the more traditional stuffed peppers with ground beef and rice. I loved it when my Mom made those. There was something hearty but comforting in that dish.

Fast-forward many years, and I wanted to learn how to cook quinoa and find dishes that featured that grain. I stumbled across a recipe by Rachel Ray and was hooked. I've modified it over the years, and this is the end result.

The eggplant is the secret ingredient. It helps bind the stuffing and adds a creamy background texture. I'm not a huge eggplant fan, so I didn't want it to be overpowered by the eggplant, so I cut the pieces really small, and it was perfect.

I like cutting my peppers length-wise because I think they roast better, but my mom used to cut the top off and fill the pepper. Either way, they are delicious.

Give these Stuffed Peppers with Quinoa a try. You don't have to use peppers for this. You can stuff zucchini, summer squash, or even winter squash with this wonderful filling.