Preparation
10 minutes
Cook Time
25 minutes
Serves
3
Cooking Level
Easy
Ingredients
- For the peppers:
- 3 ct Pure Flavor® Sweet Bell Peppers, halved and seeded
- 1 dry pint Pure Flavor® Sangria® Medley Tomatoes, halved
- 3 cloves garlic, minced
- 1 cup quinoa, cooked
- ½ cup kalamata olives, pitted & halved
- ½ cup feta cheese, crumbled
- ¼ cup pine nuts
- 2 tbsp olive oil
- 1 tbsp dried oregano
- ½ tbsp Italian seasoning
- Fresh dill, for garnish
- For the pesto:
- 1 cup fresh basil
- ½ cup olive oil
- ¼ cup pine nuts
- ¼ cup Parmesan cheese
- 1 tbsp cashews
- ½ tsp lemon juice
Directions
Step 1
Preheat oven to 400°F.
Step 2
Combine pesto ingredients in food processor and blend until almost smooth.
Step 3
Mix garlic, oil, oregano, and Italian seasoning together in a small bowl.
Step 4
Rub the olive oil mixture onto the inside & outside of each pepper half and place in 9 x 13 baking pan. Bake for 25 minutes.
Step 5
Mix together quinoa with tomatoes, olives, pine nuts, feta, and dill.
Step 6
Spoon quinoa mixture onto each pepper and then top with pesto.
Step 7
Garnish with fresh dill and serve warm.
Recipe created by Stacie Zollars
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Easy Dinner Ideas Easy Meal Ideas Entrée Family Meal Family Meals Under 30 Fast Fresh Gluten Free Healthy Healthy Dinner Influencer Kid Friendly Lunch Main Courses Mediterranean Recipes Peppers Plant Based Dinner Recipes Sangria® Medley Tomatoes Savory Snacking Tomatoes Sweet Bell Peppers Tomatoes Under 30 Vegetarian
