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  • Meatless Monday: Greek-Inspired Quinoa Stuffed Peppers

    Tuesday, February 22, 2011

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    I haven’t made stuffed peppers in a very long time.  Not sure why….since they make a pretty simple and delicious meal.  So, for this week’s Meatless Monday dinner, I rediscovered the stuffed pepper…vegetarian style. 

    This recipe all started out as an Iron Chef moment.  I looked in my fridge and saw that I had a couple of organic green bell peppers. Suddenly I heard The Chairman’s voice utter the words “today’s secret ingredient is…..BELL PEPPERS!”

    Once the secret ingredient was revealed, I set about scavenging through my cupboards and fridge.  Red quinoa, feta cheese, marinated olives, sun dried tomatoes and pine nuts all emerged as solid stuffing contenders.  Add some baby spinach, lemon juice, and olive oil and I had the makings of Greek-inspired stuffed peppers. 

    Greek-Inspired Quinoa Stuffed Peppers
    Serves 4
    Prep and cooking time: about 1 hour
    Preheat oven to 350 degrees


    © 2011 Nancy Granada Kindred Kitchen

    Meatless Monday: Greek-Inspired Quinoa Stuffed Peppers

    servings: 4 | time: about 60 minutes

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    4 medium green bell peppers (preferably organic)
    1 28-ounce can of diced tomatoes (preferably organic)
    1 tsp. dried oregano (or 1 Tbsp. fresh)
    1 cup cooked quinoa
    1/4 cup toasted pine nuts
    1/3 cup chopped marinated olives
    1/3 cup chopped fresh parsley
    1 1/2 cups fresh baby spinach (preferably organic)
    1/4 cup currants or raisins
    1/3 cup sun dried tomatoes, chopped
    1/2 cup feta cheese, crumbled
    Juice of 1/2 a lemon
    1/4 cup extra virgin olive oil
    1/2 tsp garlic powder
    Fresh ground black pepper and salt to taste


    Preheat oven to 350. Line a baking dish with foil and set aside

    1.  Trim the tops off each pepper.  Remove seeds and white ribs; reserve tops for replacing prior to baking

    2.  Blanch the peppers by adding them to boiling water in a large pasta pot.  Be sure peppers are immersed and boil gently for 5 minutes.  Remove and set aside while you make the filling and sauce

    3.  Combine diced tomatoes and oregano in a square baking dish large enough to accommodate the stuffed peppers.  Set aside

    4.  Place all of the remaining ingredients in a large bowl.  Combine well.  Divide filling evenly among the peppers. Replace the tops

    5.  Place the peppers in the baking dish with the sauce.  Bake at 350 for 25 minutes or until heated through and sauce is bubbling.  Serve with a generous helping of sauce and a salad


    One response to “Meatless Monday: Greek-Inspired Quinoa Stuffed Peppers”

    1. Anonymous says:

      I pulled it off and it was amazing! Thanks Kindred Kitchen 🙂

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