Olive and Quinoa Stuffed Peppers

These will definitely cure any sack lunch boredom you have. Quinoa is a quick-cooking grain, so they don’t take all that long to prepare, and are definitely exciting enough to break you out of a lunch rut.

Of course, they would make a great side to a dinner entree too.

Feel free to change up the stuffing add-ins as you like! That’s the beauty of recipes like this. Also, depending on the size of your bell peppers, you may just need one.

 

Ingredients

  • 2 bell peppers, halved
  • 2 cups cooked quinoa
  • 1 roma tomato
  • 1/2 cup Spanish or kalamata olives
  • 1/3 cup fresh basil, chopped
  • 2 cloves garlic, minced
  • 1-2 tbs capers
  • 1 tbs extra virgin olive oil
  • 1 tbs lemon juice
  • 2 tbs parmesan (optional)
  • salt and pepper to taste

Directions

Simply combine all ingredients except the bell peppers and adjust seasonings as desired.

Clean out the halved bell peppers by scraping out the seeds, and the “heart” (is that what you call that? 😉 ).

Fill the cavity with the quinoa mixture, throw it in a tupperware, and you’re out the door!

 

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4 responses

    • Thanks! I love that too! I made your cauliflower tabbouleh the other night, and it was AMAZING! I used raw cauliflower because i love the crunch, and tossed a few dried cherries in with the cranberries. SO perfect. Thanks for the recipe!

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