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Mediterranean Quinoa Stuffed Grilled Peppers

Name: Mediterranean Quinoa Stuffed Grilled Peppers
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
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

Grill up this tasty balanced dish with quinoa, garbanzo beans and grilled peppers.

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1 Food Prep 5 mins + quinoa cook
2 Grill Prep 10–20 mins
3 The Cook 25 mins

Cooking for people

Ingredients

8 peppers, insides and tops removed
1 large cucumber or 3 pickling cucumbers, sliced lengthwise into ¼-inch slices

Quinoa Stuffing

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

1 Food 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.

2 Grill Prep

Fuel: We recommend Kingsford® Original Charcoal Briquets

Method: Two-Zone Method

Temp: 400°F (Medium Heat)

How to Gauge Grill Heat Without a Thermometer

Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:

• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds

Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.

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.

3 The 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.

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