Name: Stuffed Provencal Vegetables
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 8 servings
Cuisine: French
Ingredients: 4 large bell peppers (assorted colors for variety); 4 medium zucchinis; 1 large eggplant; 1 cup cooked quinoa; 1 can (14 oz) diced tomatoes; 1 onion, finely chopped; 2 cloves garlic, minced; 1/2 cup olives, sliced; 1/4 cup fresh basil, chopped; 1/4 cup fresh parsley, chopped; 2 tbsp olive oil; Salt and pepper, to taste; Grated Parmesan cheese, for topping

Instructions

Preheat your oven to 375°F (190°C) and line a baking dish with parchment paper.
Cut the tops off the bell peppers and remove the seeds and membranes. Cut the zucchinis in half lengthwise and scoop out the flesh, leaving a shell to fill. Slice the eggplant in half and scoop out the flesh, leaving about a 1/4-inch shell.
In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté until fragrant, about 2-3 minutes.
Chop the zucchini and eggplant flesh finely and add them to the skillet. Cook for another 5-7 minutes until softened.
Stir in the cooked quinoa, diced tomatoes, olives, fresh herbs, salt, and pepper. Cook for a few minutes to combine all flavors.
Spoon the quinoa mixture into the prepared bell peppers, zucchinis, and eggplant halves. Place them in the baking dish.
Cover the dish with aluminum foil and bake in the preheated oven for 30-35 minutes or until the vegetables are tender.
Remove the foil, sprinkle the stuffed vegetables with grated Parmesan cheese, and bake for an additional 5-10 minutes until the cheese is melted and bubbly.
Serve the Stuffed Provencal Vegetables warm, garnished with extra fresh herbs if desired.

Ingredients

Instructions

Nutrition Facts

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