Quinoa Greek Stuffed Peppers

COOKING IS SIMPLE!

Ingredients

1 Bag (10 oz.) of Path of Life Original Quinoa and Kale blend, cooked according to package instructions
2 Bell Peppers, halved lengthwise, ribs and seeds removed
1 cup of hot cooked Vegetarian Crumbles
1 tsp. Greek seasoning
2 Plum Tomatoes, chopped
1/2 cup Crumbled Feta Cheese
Optional garnish: Tzatziki Sauce, Lemon Wedges

Cookware

instructions

Chef’s Tip: Halving the peppers lengthwise makes for a pretty presentation and reduces the cooking time. Substitute cooked ground beef for the veggie crumbles if you prefer. Stir in any cooked, chopped vegetables, a great use for leftovers!

1. Arrange pepper halves cut sides up in a glass baking dish or pie plate. Cover with plastic wrap; pierce plastic a few times with a knife to vent. Microwave 2 minutes or until just crisp-tender. Remove plastic and set aside.
2. Combine the Path of Life (10 oz.) Original Quinoa & Kale blend with the remaining ingredients in a bowl; divide among peppers. Peppers will be very full. Cover with plastic, piercing to vent, and microwave 2 minutes or until heated through.
3. Serve with Tzatziki and lemon wedges, if desired.

Serving Size: 2

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some of our favorite recipes using The Original Quinoa & Kale

Creamy Parmesan Couscous with Roasted Vegetables and Peas

Moroccan Spiced Grains with Mint and Carrots