I love stuffed red peppers. When I don’t have red peppers I use eggplant. You can find at the market small eggplant perfect to be stuffed. This is a simple vegan weeknight dinner, side dish, or entrée. The recipe is plant-based, meat-free, low carb, and easy to make.
Eggplants/aubergines are awesome. You can bake them or grill them. This is the way I love them.
Eggplants have many health benefits. They contain lots of fiber, vitamins, and minerals and are rich in antioxidants. The skin of the eggplant is rich in antioxidants, fiber, potassium, and magnesium.
You can stuff the eggplant with beans, lentils, or chickpeas.
- 3 cups cooked quinoa
- 1 cup dried porcini mushrooms left in water overnight
- 1 teaspoon cumin
- 1 carrot chopped
- 1 onion chopped
- 1/2 teaspoon chili powder, or more to taste
- salt and freshly ground black pepper, to taste
- 3 eggplants, tops cut, stemmed and seeded
In a bowl combine all ingredients together except the eggplants. Spoon the filling into each eggplant. Place each one in a pot with the cavity side up. Add some water (I used the water from the dried mushrooms.)
Boil 25-30 minutes or until the peppers are tender.