Quick and Easy!

Quinoa Stuffed Bell Peppers Mediterranean

Quinoa Stuffed Bell Peppers Mediterranean Serves: 4


  • 2 Large red and 2 large yellow bell peppers, halved, hollowed out (you can use a paring knife or melon baller)
  • 1/2 cup cooked quinoa (follow the directions on the package)
  • 1/3 cup Bella Sun Luci sun dried tomatoes julienne cut in olive oil with Italian herbs
  • 12 black olives, halved
  • 1/2 cup baby spinach
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • 8 Basil florets for garnish


  • Bake the cleaned bell pepper halves in a 400 preheated oven for 10 minutes.
  • When the quinoa is just cooked/still hot, mix in the garlic and then spinach.
  • Mix in the rest of the ingredients except the basil florets.
  • Taste and adjust seasoning.
  • Stuff the peppers, garnish and serve.

This and other recipes available at www.MooneyFarms.com

Mooney Farms 1220 Fortress Street Chico CA, 95973 Phone: 530.899.2661 Fax: 530.899.7746