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Prep Time
15 mins
Total Time
1 h


1 cup
eggplant, diced
250 mL
1 cup
zucchini, cut into small cubes
250 mL
large sweet red peppers, halved and seeded
1/2 cup
quinoa, rinsed and drained
125 mL
1 tbsp
olive oil
15 mL
onion, finely chopped
1 clove
garlic, finely chopped
1 cup
sodium-reduced chicken broth
250 mL
1/3 cup
jarred tomato salsa
75 mL
1/4 cup
frozen or canned (drained) corn kernels
60 mL
1 tsp
dried oregano
5 mL
1/2 tsp
chili powder
2 mL
1/2 cup
grated Cheddar cheese
125 mL
salt to taste


Step 1

Preheat oven to 350 F (180 C). Heat olive oil in saucepan over medium-high heat. Add onion and garlic, and cook 3 min., stirring, until onions are translucent.

Step 2

Stir quinoa into saucepan mixture. Pour in chicken broth and bring to a boil. Reduce heat to low, cover and cook 15 min., or until liquid is absorbed and quinoa is tender. Add eggplant, zucchini, salsa, corn, oregano and chili powder; continue cooking, stirring gently, about 5 more min. until mixture is moist but not runny; season with salt to taste.

Step 3

Stuff each halved pepper with quinoa mixture. Set in lightly oiled ovenproof dish. Sprinkle cheese. Bake about 25 min., or until peppers are tender-crisp. Broil briefly to brown cheese.


When you cook quinoa, make extra and freeze it to use as time-saver in other quinoa dishes.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/4 of the recipe):
5 g
Saturated Fat:
1 g
27 g
5 g
8 mg
5 g
460 mg
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