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Stuffed Peppers & Yogurt Sauce Recipe

This protein-packed dish features quinoa and feta salad in colorful bell peppers with a light, creamy basil yogurt sauce.

Serves:
4

Ingredients:

  • 2 cups Fresh Express Baby Spinach
  • 4 assorted color bell peppers
  • 2 cups cooked quinoa
  • 3 whole peeled canned tomatoes (preferably San Marzano tomatoes)
  • 3 Tablespoons canned tomato juice
  • 1 cup shredded carrots
  • 1 cup feta cheese crumbles
  • 1 can garbanzo beans, drained
  • 1/2 fresh lemon for garnish
  • 1/4 cup extra virgin olive oil
  • Salt and Pepper to taste

Instructions:

  • Preheat oven to 400 degrees
  • Slice tops off of bell peppers, and carefully remove the ribs and seeds of the peppers.
  • If needed, carefully slice bottom of the pepper to allow the peppers to have a 'base' to stand up.
  • Season peppers with extra virgin olive oil, salt and fresh ground pepper
  • Place peppers in a baking dish, with a water bath (about 3/4 inch of water) and cook approximately 50 minutes, until tender
  • When peppers are done cooking, remove from oven and cover with aluminum foil to keep warm.
  • While peppers are cooking, cook the quinoa according to package
  • When quinoa is done, hand crush the tomatoes and tomato juices into a large saute pan.
  • Stir in spinach, carrots, 3/4 of the basil sauce, 1/2 of the feta cheese and garbanzo beans.
  • Over medium heat, cook until spinach is wilted and all ingredients are well incorporated (approximately 15 minutes)
  • Squeeze lemon juice over the quinoa mixture
  • Spoon quinoa into bell peppers and top with remaining basil sauce.
  • Top with 1/2 cuo of feta cheese

Dressing Ingredients:

  • 4 ounces Greek yogurt
  • 2 Tablespoons lemon juice
  • 2 teaspoons extra virgin olive oil
  • 1 Tablespoon water
  • 1 garlic clove, minced
  • 1 cup basil, chopped
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Store it Smart

Keep leftover salad in its original container because it’s especially designed for keeping salad fresh for longer. Just seal it as tightly as possible.

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