Spicy Stuffed Peppers

Name: Spicy Stuffed Peppers
Prep time: 20 min
Cook time: 30 min
Yield: 3-4
Cuisine: Mediterranean
Ingredients: 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; 1 cup quinoa, dry; 2 Tbsp balsamic vinegar; 1/2 cup pitted kalamata olive; 2 Tbsp pine nuts; 1/2 cup feta cheese, crumbled; 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

By Jenna Piemonte

By Jenna Piemonte

Spicy Stuffed Peppers

Serves
3-4
Prep Time
20 min
Cook Time
30 min

About this recipe:

These Spicy Stuffed Peppers are bursting with a variety of flavors. Our Kosterina Spicy Red Pepper Olive Oil provides a foundation of perfectly-balanced piquancy to this vegetarian recipe. Use plant-based feta to make this recipe 100% vegan!

Spicy Red Pepper Olive Oil

$24.95

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.