Summer Veggie and Quinoa Stuffed peppers
Cook time: 
Total time: 
Serves: 4 servings
 
A totally flexible recipe for the summer months, all you need is green peppers and whatever else you might have in the share box. The more colors involved, the tastier it seems to be! For more tender peppers, you may opt to boil or steam them for a few minutes before stuffing them.
Ingredients
  • 2 cups cooked quinoa (cooked in veggie broth-optional)
  • 1 tbsp olive oil
  • 1 small summer squash, diced small
  • 1½ cups cherry tomatoes, diced
  • ½ bunch kale, stems removed and leaves chopped
  • 2 large green bell peppers, halved lengthwise and seeds removed
  • ¼ cup crumbled feta cheese
  • ¼ cup finely chopped onion
  • 2 cloves minced garlic
  • ⅓ cup shredded mozzarella cheese
  • herbs to taste (I used 2 sprigs of rosemary and a sprinkle of paprika)
Instructions
  1. Cook quinoa according to the package directions, substituting veggie broth for water, and adding herbs if a yummy punch of flavor is desired.
  2. Meanwhile, heat a sauté pan over medium heat before adding oil to the pan. Once the oil is heated, add onion and garlic and cook for a few minutes until the onion is translucent.
  3. Add the squash and kale, cooking for about 2 minutes before adding the cherry tomatoes. Cook until the squash is tender, the kale is wilting, and the tomatoes are beginning to break down, about 8-10 minutes. Remove the pan from the heat and add the feta and fold in the quinoa.
  4. Carefully spoon the mixture into your halved peppers before placing them in a baking pan. Sprinkle the tops of the stuffed peppers with the mozzarella cheese.
  5. Bake at 375 for about 30 minutes and until the cheese is melted.
Recipe by CSA|365 at https://www.csa365.org/2015/08/meatless-monday-summer-veggie-and-quinoa-stuffed-peppers/