Friday, April 19, 2013

Quinoa Stuffed Peppers

 Long red peppers stuffed with Greek-style quinoa - a fresh new answer to "What's for dinner?"

This past December marked an important milestone for our family. After six years of night classes, Jorden (finally) graduated with his MBA! Yipee!! There are SO many reasons to more late nights, no more papers, no more "group" projects, no more single parenting, no more final exams, no more grades, no more stress....(okay, still some stress)....but for the most part, it has been a really nice change!  But every now and then, when Thursday rolls around, I find myself wishing he was back in school.....

....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!


  1. Oh man this looks amazing! I am obsessed with quinoa right now so this is a must make!!

  2. I can't wait to try these stuffed peppers, they look so good.......Thank you for sharing with the Clever Chicks Blog Hop this week; I hope you’ll join us again!

    Kathy Shea Mormino

    The Chicken Chick

  3. Congratulations Jorden! These stuffed peppers sound amazing! I can't believe I've never eaten a stuffed pepper.

  4. Give Jorden a great big hug from me! Congratulations to him! I think this recipe is much better than anything out would order! Although I can see where you would miss delivered dinner!

    Thank you for linking up to the In and Out of the Kitchen Link party! I can't wait to see what you bring next week.

    Cynthia at

  5. I love everything in this recipe! Quinoa is one of my favorite things to turn into a veggie-laden salad.

  6. These look delicious. I love quinoa, so I know I would love these! Thank you so much for sharing on Much Ado About Monday. We can't wait to see what you have to share with us next week!

    See you then,

  7. made this the other night, for the salad dressing I used Safeway Select Tzatziki Cucumber salad dressing. I opted not to use the olives and pepperoncini and it was still wonderful. I will be making this again and again. Oh I served it with chicken.


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