Feta-Stuffed Red Peppers

Katie Pepperss

I like cooking. A lot. The more complicated, the better. But when you live in a small apartment and don’t have a fully-stocked kitchen to work with, cooking is a challenge. But sacrificing the ingredients shouldn’t mean you sacrifice flavor!

I pulled four other recipes together and created my own 5-ingredient version. It’s quick, easy, and fairly inexpensive.

Most recipes I found called for olive oil, onions, pine nuts, cheese, garlic, fresh basil, oregano. The list went on. But all those things add up.

Cooking Life Hack: If you buy 1 jar of pesto, it’s like buying garlic, basil, pine nuts, olive oil, and parmesan cheese. All in one little jar. Who knew you could find so much flavor in only one place?

You can customize this recipe however you want. If you don’t like quinoa (or if you tell everyone you don’t like it because you always burn it on the bottom of the pan), leave it out.

And for the record, burnt quinoa has only happened to me once. Okay, twice.

Feta-Stuffed Red Peppers 

2 large red bell peppers
1/2 package feta, crumbled
1/4 cup quinoa, prepared
12 cherry tomatoes, halved
4 teaspoons pesto

Preheat oven to 350 degrees F. Prepare quinoa according to package.

Halve your red peppers lengthwise so you have two “bowls” from each pepper. Remove the seeds and the stem. Place your peppers on a tray, about 1 and 1/2 inches apart.

Mix the feta and quinoa together in a bowl. Evenly distribute mixture among your pepper bowls. Place cherry tomatoes on the top. I put about 6 tomato halves on each pepper bowl. Then drizzle your pesto sauce over the top, about 1 teaspoon per bowl.

Place the tray in the oven and cook for 20-25 minutes. When the feta starts to melt and the peppers fill with bubbling juice, they are done! If you have extra quinoa that didn’t fit in the peppers, eat it as a side. Enjoy!

Post, Recipe, and Photo by Katie Paige.