4-6 whole bell peppers (red, orange or yellow), halved and seeded
2-4 tbsp EVOO
4 large dates, chopped
2 1/2 cups cooked wild rice (which is about 1 cup uncooked)
1 cup cooked quinoa
1 yellow squash (use green zucchini if you can’t find yellow) diced
1/2 cup chopped walnuts
1/2 – 1 cup feta cheese
1 handful chopped parsley
1 tsp sea salt
1/2 tsp ground black pepper

1. Preheat oven to 400F.

2. Place the halved peppers skin side down in a baking dish. Drizzle with EVOO, salt and pepper, and rub the oil into the peppers. Pour about 1 cup of water into the bottom of the dish so the peppers don’t burn in the oven.

3. Place the rice, quinoa, dates, squash, walnuts, feta, salt and pepper into a bowl. Drizzle with about 2 tablespoons of EVOO. Toss to combine.

4. Stuff your peppers with the rice mixture (don’t be afraid to over stuff them – anything that falls onto the bottom of the dish with cook and be delicious by itself). Depending on the size of your peppers, you will have a lot of leftover stuffing. This is ok! It’s great to have on hand in the fridge to eat as a side dish, or to toss into a green salad to make it heartier. You could also stuff a few more peppers if you have them on hand. You decide!

5. Cook the peppers for about 30 minutes, or until they are tender. Serve warm.

Enjoy!

See the video: