Spicy Stuffed Peppers
Ingredients
For the Roasted Bell Peppers:
- 3 red bell peppers, halved
- 3 cloves garlic, minced
- 1 tablespoon Kosterina spicy red pepper olive oil
- 1 Tbsp oregano
- Salt and pepper, to taste
For the Quinoa Salad with Olives, Feta & Pine Nuts:
- 1 cup quinoa, dry
- 2 Tbsp balsamic vinegar
- 1/2 cup pitted kalamata olive
- 2 Tbsp pine nuts
- 1/2 cup feta cheese, crumbled
For the Lemon Basil Tomatoes:
- 1 cup fresh basil, chopped
- 1 cup cherry tomatoes, halved
- 1/4 cup Kosterina spicy red pepper olive oil
- Juice of 1 lemon
- Salt, to taste
Directions
For the Roasted Bell Peppers:
- Preheat the oven to 400 degrees F.
- Toss the peppers with the olive oil, garlic, oregano, salt and pepper. Add the oregano.
- Transfer to a parchment lined baking sheet and roast for 20-25 minutes or until charred. Feel free to broil the peppers for 3 minutes toward the end of cooking.
For the Quinoa Salad with Olives, Feta & Pine Nuts:
- Cook the quinoa according to package directions.
- Once cooked, mix with the balsamic vinegar, olives, pine nuts, and feta.
For the Lemon Basil Tomatoes:
- Make the lemon basil tomatoes by combining all ingredients in a small bowl
For the Putting it Together:
- Stuff the Quinoa Salad inside the peppers.
- Top with the Lemon Basil Tomatoes
- Finish with a drizzle of Kosterina Spicy Red Pepper Olive Oil
Shop Mediterranean Essentials
In this recipe
Spicy Red Pepper Olive Oil
Bold. Zesty. The perfect amount of heat. Our classic EVOO with a hint of heat.
Original Extra Virgin Olive Oil (500ml)
Our highest polyphenol EVOO straight from Southern Greece.
The Everyday Refill Kit
Perfect for the household that loves to cook and bake.
Crushed Fruit Vinegar Trio
The perfect combination of tangy and sweet, these vinegars will brighten up any salad, cocktail or mocktail.