Long red peppers stuffed with Greek-style quinoa - a fresh new answer to "What's for dinner?"
....because when he was in school, I knew that every Thursday I had something to look forward to. Greek take-out!! Giant boxes of Greek take-out that Jorden would pick up on his way home - way too much for one person to comfortably eat....(I'm pretty sure each container weighed about 5 pounds)....and yet....somehow....we managed!
There was something about it that felt cozy....comforting. Like we were back in college, getting Greek take-out at midnight. We would sit and talk or catch up on Top Chef while enjoying our Chicken Souvlaki....and in those moments, I felt like all was right with the world. So.....after a few months of Greek withdrawal....when I finally realized Jorden really wasn't going back to school....I decided I needed to make things right and make my own!! It's not souvlaki, but it is Greek....and it's delicious.
Quinoa Stuffed Peppers
3 long red peppers, halved lengthwise (stem & seeds removed)
1 cup quinoa
1/2 c. green pepper, chopped
1 (4 oz) container feta cheese
1/4 c. red onion, chopped
1/4 c. kalamata olives, chopped
1/4 c. sun dried tomatoes, chopped
3 pepperoncini peppers, chopped
1/2 c. Greek dressing (I found a great recipe at Center Cut Cook - click here to find it!)
1. Prepare quinoa according to package instructions; cool.
2. Chop green pepper, onion, olives, sun dried tomatoes & pepperoncini peppers.
3. Mix chopped vegetables, feta, and Greek dressing into quinoa.
4. Fill halved red peppers with quinoa mixture.
*Peppers can either be eaten as is or baked (400 degrees for 15 minutes.) We ate ours "as is".
*Other possible additions: chicken, cucumber, chickpeas
Thanks for taking a peek inside my Lemon Tree Dwelling....
I hope you feel right at home!