How to make it

  • Preheat oven to 350°F. Lightly grease a 9X9-inch baking dish. In a large bowl combine the cooked quinoa, tomato, chickpeas, pepper and seasoning; set aside.
  • Cut tops off the peppers and remove seeds & membranes. (I prefer cutting the peppers in half – top to bottom). Cook in boiling water for 5 minutes; drain upside down on paper towels.
  • Coat a large non-stick skillet with cooking spray; add beef and shallots, cook over medium heat for 5 minutes or until beef is browned (or if using salami, sauté until the shallots are softened).
  • Drain any fat from skillet – add beef mixture to the quinoa and stuff the peppers, top with feta cheese.
  • Bake 10 to 15 minutes or until peppers are tender and cheese is melted.
  • To make ahead: I made in the morning and put them in a 350° oven for approximately 25 minutes. Nicely warmed.
  • Wine served: Bonair 2011 Chardonnay was very good with the bell peppers and the grilled corn.

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