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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