I don’t know about you guys, more about but I needed a break from all of the eating and drinking I did last weekend. This week it’s all about detox. None of that liquid-only stuff, just real, good, whole foods. These stuffed eggplants and peppers might not be ultra-gourmet, but they’re healthy and easy to make and taste pretty darn good on a weeknight.
Instead of stuffing my vegetables with the traditional ground beef, I used mixed whole grains. Usually, I have a few containers of frozen farro or quinoa in the freezer, but I find that these grains from Seeds of Change work great in a pinch. I mixed them up with some tomato sauce, smoked paprika, sherry vinegar and cayenne pepper and stuffed them into a halved eggplant and red pepper. Fresh breadcrumbs and Parmesan cheese were sprinkled on top and it went into the oven for a half hour. I really liked how simple the dish was and how hearty it tasted. Next time I think I’ll add some chickpeas to make it even more substantial.
After eating this for a couple of days, I feel great! I’m all ready for more cookies and pasta and beer. Everything in moderation!