Quinoa Stuffed Peppers Mediterranean Style


  • 2 large red and 2 large yellow bell peppers, halved, hollowed out
  • ½ cup cooked quinoa (follow the directions on the package)
  • 1/3 c Bella Sun Luci sun dried tomatoes julienne cut in olive oil with Italian herbs
  • 12 black olives, halved
  • 12 - 1/4'” cubes mozzarella
  • ½ c baby spinach
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • 8 Basil florettes for garnish


  • Baked 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 florettes.
  • Taste and adjust seasoning.
  • Stuff the peppers, garnish and serve.
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