- 2 red bell peppers
- 4 oz feta cheese, crumbled
- 1 cup dry quinoa
- 1 can chicken stock (or about two cups)
- 1/2 vidalia onion, diced very thin (since you’re cooking it, you could use a hotter onion if you want)
- 1 (HUGE) clove of garlic, minced
- a few shakes of dried parsley
- Bring quinoa and chicken stock to a boil and then reduce to a simmer and cover. Chop onion and garlic while it’s heating up
- After about 7 minutes, add the onion, garlic, and parsley to the quinoa. Stir and cover for 10 more minutes
- Halve the peppers and remove the seeds and ribs (while leaving the pepper intact to make the “bowl” shape).
- Once the moisture is absorbed in the quinoa, fill each pepper with some of the mix. Let it mound up over the edge of the pepper (You will end up with leftover quinoa. Save it for lunch the next day!)
- Top each filled pepper half with 1 oz feta.
- Bake at 400* in toaster oven for 20 minutes
Note: I do not recommend that you add salt to this if you’re using canned chicken broth. It’s salty enough. You will probably need to reduce the temp if you cook them in the big oven. We were trying to reduce the heat in the house and save electricity. Honestly, if you’re just making enough for two, the toaster oven has plenty of room. You’ll know it’s done because the feta will be browned on top and the quinoa will be a little crunchy. That top layer was the best part:-)