Cooking for 4 people
Ingredients
- 8
peppers, insides and tops removed
- 1
large cucumber or 3 pickling cucumbers, sliced lengthwise into ¼-inch slices
- 4 cups
cooked quinoa
- 16 oz.
garbanzo beans, rinsed and drained
- 8 oz.
feta, crumbled
- 1
large bunch oregano
- 1 tsp.
salt
- 1 tsp.
fresh ground pepper
1Food Prep
Start by precooking your quinoa according to box directions so it’s ready to be mixed with other ingredients for stuffing the peppers.
Cut off the tops of your peppers and remove the membrane inside. Next, slice your cucumbers lengthwise.
2Grill Prep
Fuel: We recommend Kingsford® Original Charcoal Briquets
Method: Two-Zone Method
Temp: 400°F (Medium Heat)
3The Cook
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Grill your cucumbers on the hotter side of the grate for about 5 minutes per side, until they form nice char marks.
Once charred, remove your cucumbers from the grill and chop them up. Add your cucumbers to the rest of your quinoa stuffing ingredients.
Spoon the stuffing mixture into your peppers and if you like, top it with little extra feta cheese.
Place your stuffed peppers on the cooler side of the grate and cook them for about 15 minutes or until the peppers are fork tender.
When ready, remove your peppers from the grill, garnish them with oregano and enjoy!
Recipe created by Robyn Lindars - Recipe Developer, Grilling Expert, Editor in Chief of Grill Girl Magazine and GrillGirl.com – on behalf of Kingsford® Charcoal and Masterbuilt.
For safe meat preparation, reference the USDA website.
