Precook quinoa according to directions so it is ready to be mixed with the other ingredients for stuffing the peppers.
Load Masterbuilt Gravity Series 800 with Kingsford® Original Charcoal and set temp to 400° F.
Cut off the tops of the peppers and remove the membrane from the inside.
Slice cucumbers lengthwise.
Grill the cucumbers until they form nice char marks, about 5 minutes per side. Remove from the grill and chop up.
In a large bowl combine the quinoa, garbanzo beans, cucumber, oregano, feta cheese, salt, and pepper.
- 4 cup cooked quinoa
- 1 large cucumber or 3 pickling cucumbers, sliced lengthwise into ¼-inch slices
- 1 16-ounce can garbanzo beans, rinsed and drained
- 8 ounces feta, crumbled
- 1 large bunch oregano
- 1 teaspoon salt
- 1 teaspoon fresh ground pepper
Spoon the mixture into the peppers. Top with extra feta cheese.
Let the peppers cook on warming rack of the Masterbuilt Gravity Series for 15 minutes or until the peppers are fork tender.
Garnish with oregano.