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Greek Quinoa Stuffed Peppers
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Greek Quinoa Stuffed Peppers
Ingredients
  • 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
Instructions
  1. Preheat oven to 350°F
  2. Cook quinoa according to package
  3. While quinoa is cooking, sauté red onion, garlic, and zucchini in 1 T olive oil over medium heat until soft (do not brown)
  4. Turn off heat and stir in cooked quinoa, diced tomato, olives, and dressing
  5. 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.
  6. Prepare bell peppers by brushing tops and bottoms with olive oil
  7. Set bell peppers in baking dish
  8. Fill bell peppers with quinoa mixture
  9. Replace top of bell pepper and cover with aluminum foil
  10. Bake at 350°F for 45 minutes
  11. Add feta cheese and bake for an additional 10-15 minutes, or until cheese has melted
  12. Serve with a drizzle of Hidden Valley Greek Yogurt Dressing