• Fill a large pot with an inch of water, add steamer insert and bring water to a boil and add peppers. Cover and steam 5 min. Remove to a rimmed baking sheet. Meanwhile, heat 2 tbsp EVOO in a large nonstick skillet over medium. Add shallots and cook 3 min. Stir in kale and cook 3 min. Add quinoa, salt and pepper. Remove from heat. Stir in 3/4 cup of feta, lemon juice and remaining 1 tbsp EVOO. Divide among peppers and sprinkle with remaining 1/4 cup feta. Broil 3 min.


Nutrition Facts

414 calories; 21 g total fat; 664 mg sodium. 43 g carbohydrates; 14 g protein;