Today I spent the day outside raking and doing yard work in a light sweatshirt. It just doesn't seem right in the middle of January, especially since only a little over a week ago, we were freezing our butts off, and there was enough snow to snowshoe through the streets. We've definitely been having some crazy weather, that's for sure. In honour of the warm spell, we decided it was only fit to fire up the barbecue tonight for supper. I cooked these peppers in the oven, but they go well with grilled meat, fish, or veggie burgers and a nice green salad.
Feta and Quinoa stuffed Mini Peppers
6 mini peppers
1 C crumbled sheep's milk feta
1/2 C cooked quinoa
1 handful of chopped fresh parsley
1/2 C chopped walnuts
1. Preheat oven to 350F
2. Wash the peppers and cut them in half, lengthwise
3. Mix the feta, parsley, and quinoa together in a small bowl.
4. Stuff each pepper with the feta mix, and sprinkle walnuts on top.
5. Bake in oven for 15-20 minutes. Walnuts should be golden brown.
Approximate Nutritional Information (per pepper)
sat fat 3.5g
sugars (natural) 4.3g