Go Back
Print

Greek Quinoa Stuffed Peppers

Course Entree
Cuisine Greek
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings 4
Author Chef Matt

Ingredients

  • 2 Green Peppers halved with seeds removed

Roasted Peppers

  • 1 Red Pepper
  • 1 Yellow Pepper
  • 2 Tablespoons of balsamic vinegar
  • 2 Tablespoons of olive oil
  • the juice and zest of one lemon
  • Salt and pepper
  • 1 Tablespoon of dried oregano
  • 1 teaspoon of dried basil
  • Salt and pepper to taste

Stuffing

  • 4 cups of cooked quinoa
  • 1 cup of the roasted peppers mixture
  • 1/4 cup of black olives sliced
  • 1/4 cup of crumbled feta

Garnish

  • 1/2 cucumber 1/4" dice
  • 1 teaspoon of white wine vinegar
  • juice of half a lemon
  • 1 teaspoon of olive oil
  • Salt and pepper

Instructions

  1. To make the roasted pepper mix, quarter the red pepper and yellow pepper and removed the stems and the seeds. Toss the peppers with the vinegar, olive oil, lemon juice, zest, and the dried herbs.
  2. Season well with salt and pepper and put on a baking tray.
  3. Broil in your oven until the peppers are well caramelized.
  4. /4 inch dice the peppers and mix a cup with the rest of the stuffing. Make sure to season well.
  5. Stuff the quinoa mixture in the green peppers.
  6. Bake at 400 degrees Fahrenheit until the peppers are soft and the stuffing is hot, approximately 20-25 minutes.
  7. Take the peppers out of the oven and garnish them with the cucumber salad.
  8. Serve