I MADE THESE STUFFED PEPPERS GLUTEN FREE BY SUBSTITUTING QUINOA FOR ORZO!
4 large red peppers, halved lengthwise, seeded and cored
1 ½ cups quinoa
28 oz can diced tomatoes
1 cup pitted black olives, halved
8 oz feta cheese block, crumbled
1 ½ lbs chicken breasts, grilled and cut into bite-sized pieces
½ cup Kraft Greek Dressing with Feta and Oregano
Coat 13” X 9” baking dish with non-stick spray. Place pepper halves in bottom. Cook quinoa according to directions. In large bowl, combine quinoa and next three ingredients. Meanwhile, grill chicken, cut up and add to quinoa mixture. Drizzle Greek dressing over top and mix well. Stuff peppers. Bake 350 degrees F 40-50 minutes.
*Feta crumbles are likely fine but some sources say they may have wheat starch added to prevent clumping. Kraft uses potato starch in their shredded blends.