Local and Seasonal Recipes, Menus and More
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INGREDIENTS 2 bell peppers, halved and seeded 1 cup cooked quinoa 2 Tablespoons olive oil 1/2 red onion, diced 2-3 cloves garlic, minced Freshly ground black pepper 1/4 cup roasted almonds, chopped 1/2 cup crumbled feta DIRECTIONS Preheat oven to 375 degrees. Heat olive oil in heavy skillet. Sauté red onion in olive oil. Add garlic and cook until soft. Season with black pepper as desired. Mix together quinoa, cooked onions and garlic, almonds and feta. Stuff into pepper halves. Bake 20-30 minutes until filling is hot and peppers are cooked to desired doneness. Serve hot. Cover and refrigerate leftovers. Copyright © 2017 Stefanie Samara Hamblen |
