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

Braised Beef with Caramelized Onions and Mushrooms
Profile Photo by Bita @ Honest & Tasty in Main Courses
This is comfort food at its finest. Tender, juicy and flavorful....
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: 6 Level: Easy


Spaghetti al Pomodoro
Profile Photo by Eating with Alice in Main Courses
This pasta dish was Audrey Hepburn's favourite. It's super simple and...
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: 2 Level: Easy


Spicy Pasta with Broccoli and Turkey
Profile Photo by Justine Sulia (Cooking and Beer) in Main Courses
The perfect way to use up that leftover turkey: spicy pasta...
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: 6 Level: Easy


Cumin & Mustard Roasted Chicken with Fruit
Profile Photo by Mary Frances in Main Courses
We had some friends over for dinner on Tuesday night, and...
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: Intermediate


Mapo Tofu
Profile Photo by Arousing Appetites in Main Courses
This fully vegetarian adaptation of Mapo Tofu is delicious and will...
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