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–+ servings

Best Quinoa Stuffed Peppers

Mediterranean flavors come through in these delicious quinoa-stuffed peppers.
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Servings: 4

Ingredients

  • 2 bell peppers halved and gutted
  • 1.5 cups of cooked quinoa cooked in vegetable broth
  • 1 tablespoon of pesto
  • 1 cup + 1/2 tablespoon of tomato sauce divided
  • 1.5 oz black olives approx. 1/4 cup, chopped
  • 1.5 oz grape tomatoes chopped
  • 1 tablespoon of freshly shredded parmesan
  • 1/4 cup crumbled feta
  • Fresh parsley optional, chopped, for garnish

Instructions

  • Pre-heat the oven to 425 degrees C.
  • Place the bell pepper halves on a skillet or baking pan and bake in the oven for approx. 15-20 minutes — or until the skin blisters/browns and peppers are tender.
  • Remove from oven and set aside.
  • Cook the quinoa as per the packages instructions (cook in veg broth instead of water).
  • In a large bowl, combine the quinoa, pesto and 1/2 tablespoon of tomato sauce. Stir well to combine.
  • Add the black olives, grape tomatoes and freshly shredded parmesan to the quinoa mixture. Stir again to combine.
  • Stuff the peppers with the quinoa mixture.
  • Pour 1 cup of tomato sauce, into the skillet or baking pan, over and around the peppers.
  • Evenly distribute crumbled feta over the peppers.
  • Place in the oven and bake for 10 minutes.
  • Remove and garnish with chopped fresh parsley (optional).

Notes

I added chopped artichokes to my recipe, but I didn't bother to list them as they weren't a stand-out ingredient. Play around with ingredients that you see fit — this recipe is pretty adaptable, but fantastic as is!