This is one of our favorite recipes here at Envizion Medical and our Nutritional Counselors love it too! It's so easy to prep and customize to your liking. This one features Mediterranean ingredients and seasoninings like olives, garlic, lemon and parsley for a bright, fresh and flavourful result.
Add the olive oil to a large skillet over medium heat. Once hot, add the onion and sauté for 3 minutes until slightly softened. Add the garlic and spices to the skillet, stir and cook until fragrant, about 1 minute.
Stir in the diced tomatoes and tomato paste, and cook an additional 3-5 minutes until most of the liquid from the diced tomatoes is cooked off.
Place the white beans, ¾ of the minced parsley, olives, and lemon juice in a large bowl. Add the mixture from the skillet along with the cooked quinoa and mix well until fully combined. Season with additional salt & pepper to taste.
Spoon the mixture into the halved peppers and place them in a baking dish. They might fit in one large dish or you may need 2 to fit them all. Cover the dish loosely with aluminum foil and bake for 25-35 minutes depending on how crisp you like the peppers. Remove from the oven, top with chopped walnuts, and the reserved minced parsley.