Serves 4

Ingredients

• 4 bell peppers (yellow or red are sweetest)

• 1 cup quinoa

• 1/2 cup kalamata olives, pitted and chopped

• 1/2 cup feta cheese, crumbled

• 1 medium sized purple onion, sliced thinly

• 2 cloves garlic, peeled and sliced thinly

• 1 handful fresh parsley, finely chopped

• Olive oil

Directions

Preheat oven to 350 degrees

For Quinoa:

Using a very fine-meshed strainer wash the quinoa thoroughly with cold water. Drain well and set aside. Bring 2 cups of water to a boil in a 2-quart saucepan. Add the quinoa and a pinch of salt. Return to a boil, then reduce the heat and let it summer with a lid for about 15 min. Remove from heat and let stand, covered for another five minutes.

Preparing the Bell Peppers:

Cut the peppers in half lengthwise and scrape out the seeds and white membranes. Leave the stalk as it helps support the peppers shape in the process of baking.

Heat approximately 3 tablespoons olive oil in a sauté pan, add garlic slices and let them cook until golden. Add the sliced onion and cook until translucent. Remove from heat.

In a large bowl mix quinoa, sautéed onions, chopped parsley, feta and chopped olives. Once well combined fill each pepper halve with the mixture and place them on a lightly oiled cooking sheet. Bake for 25 minutes or until the peppers are tender and the stuffing is warmed through. Serve over a bed of mixed baby greens with a simple dressing of oil and vinegar. Enjoy!