Yield: 4-6 servings



2-3 large bell peppers

1 Tablespoon olive oil

3 cups quinoa, cooked (rice, barley or cauliflower rice also work)

2 cups fresh spinach or kale

½ cup sundried tomatoes, finely diced

1 can chick peas (drained and rinsed)

¼ cup kalamata olives, diced

½ cup feta cheese, crumbled

½ teaspoon dried oregano

1 lemon, juiced

Salt + pepper to taste



  1. Preheat oven to 350 degrees.
  2. Cut bell peppers in half and remove the stems and seeds. Place the halves in a 9×13 baking pan and set aside.
  3. In a large skillet heat olive oil over low heat. Add in the quinoa, spinach, sundried tomatoes, chickpeas and olives.
  4. Sauté on low for 5 minutes or until spinach is wilted.
  5. Turn off the heat and add in the feta, oregano, lemon juice, salt and pepper. Stir until fully incorporated.
  6. Scoop ½ cup (ish) of the filling into each pepper and top with a sprinkle of extra feta cheese.
  7. Poor 1 cup of water into the bottom of the pan and cover with aluminum foil.
  8. Bake for 35-45 minutes or until the peppers are soft.



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