Spicy Stuffed Peppers
Spicy Stuffed Peppers
About this recipe:
These Spicy Stuffed Peppers are bursting with a variety of flavors. Our Kosterina Spicy Red Pepper Olive Oil provides a foundation of perfectly-balanced piquancy to this vegetarian recipe. Use plant-based feta to make this recipe 100% vegan!Ingredients
For the Roasted Bell Peppers:
- 3 red bell peppers, halved
- 3 cloves garlic, minced
- 1 tablespoon Kosterina spicy red pepper olive oil
- 1 Tbsp oregano
- Salt and pepper, to taste
For the Quinoa Salad with Olives, Feta & Pine Nuts:
- 1 cup quinoa, dry
- 2 Tbsp balsamic vinegar
- 1/2 cup pitted kalamata olive
- 2 Tbsp pine nuts
- 1/2 cup feta cheese, crumbled
For the Lemon Basil Tomatoes:
- 1 cup fresh basil, chopped
- 1 cup cherry tomatoes, halved
- 1/4 cup Kosterina spicy red pepper olive oil
- Juice of 1 lemon
- Salt, to taste
Directions
For the Roasted Bell Peppers:
- Preheat the oven to 400 degrees F.
- Toss the peppers with the olive oil, garlic, oregano, salt and pepper. Add the oregano.
- Transfer to a parchment lined baking sheet and roast for 20-25 minutes or until charred. Feel free to broil the peppers for 3 minutes toward the end of cooking.
For the Quinoa Salad with Olives, Feta & Pine Nuts:
- Cook the quinoa according to package directions.
- Once cooked, mix with the balsamic vinegar, olives, pine nuts, and feta.
For the Lemon Basil Tomatoes:
- Make the lemon basil tomatoes by combining all ingredients in a small bowl
For the Putting it Together:
- Stuff the Quinoa Salad inside the peppers.
- Top with the Lemon Basil Tomatoes
- Finish with a drizzle of Kosterina Spicy Red Pepper Olive Oil
