This classic is updated and made Mediterranean with the addition of whole grains and sun-dried tomatoes.
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)
â…“ 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
Kenneth M Dumas says: It tastes very good. For four peppers you need to double the stuffing. I like the peppers crisp, but they can bake longer for more tender peppers. Quick an easy if you don.t have to hop up the garlic, spinach, and tomatos.
cbmotors56 says: need to try
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