Quinoa Stuffed Peppers (Vegetarian) - Makes 12 halved peppers

Adapted from https://www.acouplecooks.com/mediterranean-quinoa-stuffed-peppers/

INGREDIENTS

• 6 multi-colored bell peppers
• 1 cup uncooked quinoa
• 4 garlic cloves
• 3 medium shallots (1 cup chopped)
• 1/4 cup + 1 tablespoon chopped parsley
• 3/4 cup chopped pistachios (or substitute 1/2 cup slivered almonds)
• 2 tablespoons Extra Virgin Olive Oil
• 1/4 teaspoon red pepper flakes
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 2 tablespoons lemon juice + zest from 1/2 lemon
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1/4 cup feta cheese crumbles (optional)

DIRECTIONS

1. Cook the quinoa (see GRAINS page). 
2. While the quinoa is cooking, preheat oven to 425°F (or "ROAST" at 390°F).
3. Wash the peppers and cut them in half lengthwise; remove the stems and seeds. Line a baking sheet with parchment paper or a silicone baking sheet. Place the peppers on top. 
4. Bake with the cut side down for 15 minutes, then remove from the oven, flip to cut side up, and sprinkle with a pinch of salt and pepper. Bake another 15 minutes until tender.
5. Meanwhile, mince the garlic, shallot and parsley. Chop the pistachios. 
6. In a large skillet, heat 2 tablespoons olive oil. Add the garlic, shallot and red pepper flakes and sauté 1 to 2 minutes until the shallot is translucent and the garlic is fragrant. 
7. Remove the skillet from the heat, then stir in the cooked quinoa, pistachios, 1/4 cup parsley, paprika, oregano, lemon juice and zest, sea salt, and pepper.
8. Taste and add another few pinches of salt to taste. If the mixture appears too dry, add olive oil or butter as needed and stir. Spoon the filling into the roasted pepper halves.
9. Garnish with a small sprinkling of remaining parsley and feta cheese crumbles. Serve any additional filling on the side.