2 large red and 2 large yellow bell peppers, halved, hollowed out (you can use a paring knife or melon baller)
½ cup quinoa, cooked (follow the directions on the package)
⅓ cup sun dried tomatoes, julienne, marinated in olive oil with Italian herbs
12 black olives, halved
½ cup baby spinach
2 cloves garlic, minced
Salt and pepper to taste
8 basil florets for garnish
Recipe and photo courtesy of Mooney Farms [2]
Links
[1] https://oldwayspt.org/grain/quinoa
[2] http://www.mooneyfarms.com/recipes/recipe/quinoa-stuffed-bell-peppers-mediterranean