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One of the biggest challenges I faced when I first transitioned to a vegetarian lifestyle was getting creative with my dishes. Salads have always been my go-t0, particularly when I’m out, but they can become repetitive and boring. I always prefer to cook at home, but when I just can’t eat another salad, my instinct is to go out, which isn’t always cost-effective.
This month’s product bundle from Walmart included a diverse variety of products, and my challenge was to use one or two of them in a recipe. I actually love the idea of sample and subscription boxes, particularly those that are food-centric, because it gives me an opportunity to try something I might not normally have purchased. I also enjoy the challenge of using a few items that don’t instinctively seem like they would go together to create a dish.
Included in this month’s Grocery Product Bundle were the following 7 items:
- Lee Kum Kee Sriracha Mayo
- Hidden Valley Greek Yogurt Dressing
- Wish Bone EVOO Extra Virgin Olive Oil Sundried Tomato Dressing
- Skippy Peanut Butter Bites
- Mae Ploy Sweet Chilli Sauce
- Smuckers Fruit Honey Blueberry Lemon
- Pasta Gourmet Train Pasta
I was feeling “Greek” this week, so I decided to use the EVOO Extra Virgin Olive Oil and the Hidden Valley Greek Yogurt Dressing to inspire my Greek Quinoa Stuffed Peppers. Quinoa is another one of my vegetarian go-to dishes, packing it a substantial source of protein, fiber, B vitamins and other essential minerals and nutrients. Admittedly, on its own, quinoa is bland.
I decided to cook up a mix of traditional and red quinoa, toss it with sautéed vegetables and Wish Bone’s EVOO Extra Virgin Olive Oil Sundried Tomato Dressing, then stuff the mixture in a variety of bell peppers. Once they’ve baked in the oven and the mixture is heated throughout, top with feta cheese and a drizzle of Hidden Valley Greek Yogurt Dressing and you have a healthy dish rich in delicious Greek flavors!
- 4 bell peppers
- 1/4 cup traditional quinoa
- 1/4 cup red quinoa
- 2 T olive oil divided
- 1/2 red onion diced
- 2 cloves of garlic minced
- 1/2 zucchini diced
- 1 roma tomato diced
- 1/4 cup Greek Kalamata olives diced
- 2 T Wish Bone EVOO Extra Virgin Olive Oil Sundried Tomato Dressing
- Crumbled feta cheese
- 1-2 T Hidden Valley Greek Yogurt Dressing
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Preheat oven to 350°F
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Cook quinoa according to package
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While quinoa is cooking, sauté red onion, garlic, and zucchini in 1 T olive oil over medium heat until soft (do not brown)
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Turn off heat and stir in cooked quinoa, diced tomato, olives, and dressing
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Slice tops off bell peppers. You may also cut a thin slice off the bottom of each bell pepper if they do not stand upright.
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Prepare bell peppers by brushing tops and bottoms with olive oil
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Set bell peppers in baking dish
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Fill bell peppers with quinoa mixture
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Replace top of bell pepper and cover with aluminum foil
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Bake at 350°F for 45 minutes
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Add feta cheese and bake for an additional 10-15 minutes, or until cheese has melted
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Serve with a drizzle of Hidden Valley Greek Yogurt Dressing
One of the things I love about this dish is that apart from chopping up vegetables, there isn’t much prep work involved. The combination of Hidden Valley Greek Yogurt Dressing and Wish Bone EVOO Extra Virgin Olive Oil Sundried Tomato Dressing eliminate the need for seasonings and spices, further simplifying the dish. You can also cut up the vegetables ahead of time and prepare the quinoa, then stuff the bell peppers right before placing them in the oven.
You can find all of the items from this month’s Grocery Product bundle at your local Walmart.
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