The Pioneer Woman Tasty Kitchen
Profile Photo

Quinoa and Feta Stuffed Baby Bell Peppers

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

4
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Healthy and filling main dish or side.

Ingredients

  • 8 whole Baby Bell Peppers
  • ½ cups Quinoa
  • ¾ cups Water
  • 2 Tablespoons Olive Oil, Divided
  • 2 Tablespoons Chopped Parsley
  • 1 whole Onion, Peeled And Diced
  • 1 clove Garlic, Peeled And Minced
  • 1 cup Cooked Chickpeas (canned Is Fine)
  • 1 cup Corn Kernels
  • ½ cups Crumbled Feta Cheese, Divided
  • ½ teaspoons Dried Oregano
  • Salt And Pepper, to taste

Preparation

Slice the tops off the peppers and empty out the seeds and veins. Retain the tops. Place the peppers in a baking dish that will support them (I used a standard loaf pan).

Rinse the quinoa and add to a pot along with the water. Bring to a boil, cover, reduce the heat to low and cook for 12 minutes. Turn off the heat and let sit, covered, for an additional 5 minutes. Stir in 1 tablespoon of the olive oil and the parsley.

While the quinoa is cooking, add the remaining tablespoon of olive oil to a large pan or skillet along with the onion. Saute over medium heat until the onions are translucent. Add the garlic, chickpeas and corn. Continue to cook for about 10 minutes. Add the onion mixture to the quinoa and fold in 3/4 of the cheese and the oregano. Season with salt and pepper.

Preheat the oven to 375ºF.

Add as much of the mixture into each pepper as it will hold and sprinkle on the remaining cheese. Replace the pepper tops, loosely, and bake for about 30 minutes or until the peppers are tender and have a bit of color.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Creamy Tomato and Sausage Pasta Bake
Profile Photo by Chanda | My Farmhouse Table in Main Courses
This simple and easy Creamy Tomato and Sausage Pasta Bake uses...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


Roasted Mushroom and Tomato Pasta Salad
Profile Photo by Gayle | Pumpkin 'N Spice in Main Courses
This Roasted Mushroom and Tomato Pasta Salad is a flavorful dish...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Shrimp Burrito Bowls
Profile Photo by Leigh Suznovich of Jeanie and Lulu's Kitchen in Main Courses
These shrimp burrito bowls have so much flavor and are really...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Spaghetti Squash Chicken Alfredo
Profile Photo by Karen D in Main Courses
Chicken alfredo gets a healthy boost from spaghetti squash and broccoli...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 5 Level: Easy


Pan-Seared Salmon & Warm Arugula Salad
Profile Photo by Lori Kemph | Mutt & Chops in Main Courses
Healthy eating, a warm dish in winter, low carb, and deliciously...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 1 Level: Easy