Stuffed Quinoa Peppers with Eggs | Rosemary Farm

Ingredients

• 1 tbsp olive oil
• 1/2 medium onion, chopped
• 3/4 cup eggplant, chopped
• 2 cloves garlic, minced
• 1/2 tsp each paprika and dried oregano
• 1/4 tsp salt
• Pinch of pepper
• 1 tbsp tomato paste
• 1/2 cup fresh tomatoes, chopped
• 3/4 cooked quinoa
• 2 tbsp fresh parsley, chopped, divided
• 2 large red bell peppers, halved
• 4 Large Rosemary Farm Eggs
• 1/4 cup finely crumbled fat-free feta cheese