STUFFED MINI PEPPERS
PREP TIME: 20 Minutes
- 8 Lakeside Mini Sweet Peppers
- 2 Tbsp olive oil, divided
- 2 shallots, finely diced
- 2 tsp Harissa spice mix
- 1 garlic clove, minced
- 1/2 cup quinoa
- 2 Tbsp fresh parsley, chopped
- 1 Tbsp fresh mint, chopped
- 2 Tbsp fresh lime juice, divided
- 1/2 cup feta, crumbled
- salt and pepper to taste
Roast the peppers under the grill until charred. Cool slightly and carefully place in plastic bag and let cool. When cooled, peel the charred skin and lightly rinse off.
Place all the peppers on a baking sheet and make an incision on top of all the peppers. With a small spoon, scoop any seeds out of the peppers, being careful not to tear the peppers too much.
Saute the shallots in 1 Tbsp of olive oil until translucent. Add the harissa spice and garlic and continue to saute for another minute. Meanwhile, cook the quinoa according to directions.
In a bowl combine the seasoned shallots, cooked quinoa, parsley, mint, lime juice and remaining olive oil. Season well with salt and pepper.
Using a small spoon, gently fill the cavity of the mini peppers. Top with crumbled feta.
Put the stuffed peppers under the broiler and heat until the cheese is warmed and golden brown. Remove from the oven and enjoy!
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