Ingredients
Scale
- 1 Cup Mrs. Miller’s Mild Chunky Salsa
- 2 Red Bell Peppers, cored and halved
- 4 Eggs
- 3/4 Cup Cooked Quinoa
- 3/4 Cup Eggplant, chopped
- 1/4 Cup Cheddar, grated
- 1/2 Cup Mushrooms, chopped
- 1/2 Cup Tomatoes , diced
- 2 Cloves Garlic, minced
- 1/2 tsp Paprika
- 1/2 tsp Dried Oregano
- 2 tbs Cilantro, chopped and divided
- 1 TBS Extra Virdin Olive Oil
- Salt and Pepper to Taste
Instructions
- Pre-heat grill on medium heat.
- HEAT Extra Virgin Olive Oil in a large skillet on medium-high heat. Sauté Mushrooms, Garlic, Paprika, Oregano, Salt and Pepper until Mushrooms start to soften. Add Mrs. Miller’s Mild Chinky Salsa and Tomatoes – sauté for about 5 minutes more.
- In the meantime, coat Red Pepper halves in olive oil, and place face down on grill to get grill marks on the edges.
- Remove Bell Peppers. Place on plate for stuffing.
- Stir Quinoa and half of the Cilantro into cooled vegetable mixture. Spoon mixture evenly into Red Pepper halves – leave room for 1 Egg.
- Arrange Bell Peppers on grill. Cover and Bake for 10 minutes or until Peppers are tender-crisp.
- Crack 1 Egg into each Stuffed Pepper and sprinkle with Cheddar.
- Grill for 10 to 12 minutes or until Peppers are tender and Egg Whites are set (or until desired doneness).
- Sprinkle with remaining Cilantro.
Notes
Garnish with extra cheddar, scallions, salsa, or even guacamole and enjoy hot off the grill!
- Prep Time: 15 Minutes
- Cook Time: 30 Minutes