Well, I got a much better idea from Kate at Motley Mama. I grilled the pepper halves first, lightly oiled and salted. Then I stuffed them with a quinoa, garlic, tapenade, feta mixture I made up, and popped them back on the still-hot grill to coalesce.
They were delicious! And easy! However, my filling was too crumbly - it needed more cheese to hold it together. I wonder what leftover macaroni and cheese, mixed with a few chopped tomatoes, would be like as a filling for these? I need to tell you about our crockpot mac and cheese that we've been eating frequently for lunch this summer!
Anyway, I served the peppers with hummus, crackers, and cucumbers. A lovely summer supper. Pin It