Daily % are based on a 2000-calorie diet. Your daily values may be higher or lower depending on your needs (guideline from FDA).
Disclaimer: The nutrition depends on the products you use, as there can be large variations between products. This information may be incomplete/inaccurate, as we may not have accurate data for some ingredients.
Instructions Display images:
1Preheat oven to 425°F.
1Cut the peppers in ½ lengthwise; remove the stems and seeds.
2Line a baking sheet with parchment paper, then place the peppers on top, with the cut side down.
3Bake with the cut side down for 15 minutes. Flip to cut side up, and sprinkle with a pinch of salt and pepper. Bake for another 15 mins until tender.
1Meanwhile, cook the quinoa : Rinse the quinoa and drain it completely, then place it in a saucepan with 2 cups of water.
2Bring to a boil, then reduce the heat to low, cover, and simmer where the water is just bubbling for 17 to 20 minutes until the water has been completely absorbed (check by pulling back the quinoa with a fork to see if water remains). Turn off the heat and let sit with the lid on to steam for at least 5 minutes.
3Mince the garlic, shallot and parsley.
4Chop the pistachios.
1In a large skillet, heat 2 tbsp of olive oil.
2Add the garlic, shallot, red pepper flakes and sauté 1 to 2 minutes until the shallot is translucent and the garlic is fragrant.
3Remove from the heat, then stir in the cooked quinoa, pistachios, ¼ cup parsley, paprika, oregano, lemon juice and zest, sea salt and black pepper. Salt to taste.
4Spoon the filling into the roasted pepper halves.
5Garnish with a small sprinkling of remaining parsley and feta cheese crumbles.