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Joy Bauer Shares Her Favorite Protein-Rich Dinners for Heart Health—Here's How to Make Them
Ingredients
- 1 tablespoon olive oil
- ½ medium onion, chopped
- ¾ cup chopped eggplant
- 2 cloves garlic, minced
- ½ teaspoon paprika
- ½ teaspoon dried oregano
- ¼ teaspoon salt
- Ground pepper, to taste
- 1 tablespoon tomato paste
- ½ cup chopped fresh tomatoes
- ¾ cup cooked quinoa
- 2 tablespoons chopped fresh parsley, divided
- 2 large red bell peppers, halved
- 4 large eggs
- ¼ cup finely crumbled fat-free feta cheese
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Instructions
- Preheat oven to 400°F. Heat oil in a large skillet over medium heat. Add onion, eggplant, garlic, paprika, oregano, salt and pepper; cook, stirring often, until the eggplant starts to soften, about 5 minutes. Stir in tomato paste and cook, stirring, for 1 minute. Stir in tomatoes; cook, stirring occasionally, until the eggplant and tomatoes are tender, about 2 minutes.
- Remove from heat and stir in quinoa and 1 tablespoon parsley. Spoon the quinoa and vegetable mixture evenly into bell pepper halves. Arrange in a greased baking dish. Cover with foil. Bake until the peppers are tender-crisp, about 20 minutes.
- Remove the foil. Crack 1 egg into each stuffed pepper and sprinkle with feta. Bake, uncovered, until the peppers are tender and the egg whites are set, or until desired doneness, 20 to 22 minutes. Sprinkle with the remaining 1 tablespoon parsley.
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Source
Original recipe: View Original
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