Burgundy Wine Mediterranean Stuffed Peppers


3 x bell peppers 

2 cups cooked quinoa 

¼ cup corn and jalapeno mix

¼ cup sliced black olives

¼ tsp salt

¼ tsp white pepper

½ cup sliced mushrooms

½ cup diced zucchini

½ jar Yo Mama’s Burgundy Wine sauce

½ cup crumbled feta

Fresh parsley for garnish 

6 tbsp parmesan cheese



  1. Slice bell peppers in half and remove seeds 
  2. In a bowl, combine the quinoa, corn and jalapeno mix, black olives, salt and pepper, mushrooms, zucchini and Yo Mama’s Burgundy Wine Sauce. Mix until thoroughly combined
  3. Place peppers into a baking dish and scoop ⅓ cup of the quinoa mixture into each bell pepper
  4. Top each pepper with 1 tbsp crumbled feta
  5. Garnish with parsley 
  6. Bake peppers at 400F for 35 minutes 
  7. Out of the oven, top with parmesan cheese and enjoy!