My Favorite Stuffed Peppers
Somewhere in the land of good planning, stuffed peppers happened. When I used to work in the kitchen of a little Trattoria in Montreal, we made a version of these all the time. The main difference being that these are made with quinoa and theirs were made with rice.
The bonus of making it with quinoa, other than it being far more nutritionally dense, is that the filling when eaten cold makes a darn good salad! Time saved. That was easy!
MAKES 2 PORTIONS
2 C of greek salad, give or take
2 large red peppers
2 cloves of garlic, chopped
1/4 C olives, chopped
Note: To make them ahead of time fill the peppers & place them in a container in the fridge, then all you will have to do is transfer them in an oven safe dish when you are ready to cook them.
5 MINS PREP + 20 MINS BAKING
Cut the top off of two peppers and remove the seeds.
Grab your stuffing salad, add the garlic and olives.
Using a spoon, fill your peppers
Pop them in the oven at 375 for 15 mins
Serve with a salad made of whatever greens you have left in the fridge, olive oil & black pepper