Quinoa-Stuffed Bell Peppers
This recipe is a family favorite and the best way to get my kids to eat quinoa. The specks of feta cheese melt into the quinoa, and the sweet under
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.kosher.com.
Cooking tools:
- Saute pan
- Saucepan
- Baking pan
- Oven
- Stove
- Mixing bowl
- Aluminum foil
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Plate
Ingredients
- 6 tri-color bell peppers, halved, cored, and seeded
- 1 cup quinoa, uncooked (yields about 4 cups cooked)
- 2 tablespoons Bartenura Olive Oil
- 1/2 red onion, finely diced
- 1 zucchini, diced
- 1 yellow squash, diced
- 1 small chili pepper, finely diced (optional)
- 4 cloves garlic, minced or 4 cubes Gefen Frozen Garlic
- 1 teaspoon Tuscanini Sea Salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon paprika
- 1 tablespoon lemon zest
- 1 bunch cilantro, chopped
- 1/2 cup crumbled feta cheese
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