Sicilian Quinoa and Tuna Stuffed Peppers
Servings 6
Ingredients
- 3 cups cooked quinoa you can also substitute with cooked brown rice, barley, or a combination of similar grains
- 2 tablespoons lemon juice
- 1 12 ounce can Bumble Bee tuna, drained (I like the Solid White Albacore in Water, but any variety would be delicious!)
- ½ cup crumbled feta cheese
- ¼ cup diced red onion
- ¼ cup kalamata olives pitted and sliced
- ½ cup chopped sundried tomatoes
- ¼ cup chopped fresh parsley
- ¼ cup pine nuts lightly toasted
- 2 tablespoons golden raisins
- 2 tablespoons olive oil
- Salt to taste
- 6 bell peppers tops cut, stemmed and seeded
Instructions
- Preheat oven to 350 degrees F. Line a 9x13 baking dish with parchment paper.
- In a large bowl, combine lemon juice and cooked quinoa. Add tuna, feta, onion, olives, tomatoes, parsley, pine nuts, and golden raisins. Toss well to mix. Add olive oil and salt, to taste. Mix well.
- Spoon the filling into each bell pepper cavity. Place on prepared baking dish, cavity side up, and bake until the peppers are tender and the filling is heated through, about 25-30 minutes.
- Serve immediately.