GREEK STUFFED PEPPERS

MAKES 4 SERVINGS 4 mixed sweet peppers, halved lengthwise and seeded 1 cup quinoa, rinsed 3 green onions, chopped 1 zucchini, finely chopped ¼ cup Kalamata olives, pitted and sliced 5 tbsp olive oil, divided 2 tbsp red wine vinegar, divided 1 tsp dried oregano ½ tsp + pinch each salt and pepper, divided ¾ cup crumbled feta cheese, divided ¼ tsp granulated sugar 1 142 g pkg baby arugula Preheat oven to 375°F. Line baking sheet with parchment paper.

In large pot of boiling salted water, cook sweet peppers until tender, about 5 minutes. Using slotted spoon, transfer to colander cut side down to drain.

Add quinoa to same pot; cook until tender, 12 to 15 minutes. Drain; place in large bowl. Stir in green onions, zucchini, olives, 3 tbsp of the oil, 1 tbsp of the vinegar, the oregano, ½ tsp each of the salt and pepper and half of the feta.

Place sweet peppers on prepared pan cut side up; fill with quinoa mixture and sprinkle with remaining feta. Bake until filling is hot and feta is golden, about 25 minutes.

Meanwhile, in large bowl, whisk together remaining oil, vinegar, salt, pepper and the sugar. Add arugula; toss to coat. Divide sweet peppers and salad among plates.

PER SERVING about 402 cal, 13 g pro, 20 g total fat (6 g sat. fat), 44 g carb (7 g dietary fibre, 11 g sugar), 22 mg chol, 680 mg sodium, 938 mg potassium. % RDI: 22% calcium, 30% iron, 4% vit A, 402% vit C, 100% folate.