Having a platter of heirloom tomatoes and dark-sweet peppers sitting on the counter was a great excuse to get creative. Healthy and filling (two of these were plenty) we were able to make stuffed peppers with Quinoa.
Cut and seed the bell peppers and set aside. Cook the quinoa in low sodium broth until done. We took the leftover roasted chicken breast from the other night and shredded it, add to the quinoa, spoon in the feta cheese and chopped fresh basil and mix together. Season with sea salt to taste (if desired). Spoon the mixture into the halved peppers and place in a baking dish with a marinara sauce (stewed tomatoes) of your choice. Cover with foil to keep moisture in and bake at 350 degrees for one hour.
Serve with sliced heirlooms and fresh basil sprig. We opted to use the leftover chicken, however you can do without. These were small peppers, but with the filling they made for a great meal.