Stuffed Peppers And Grilled Chicken Skewers

• Quinoa Tabouleh Stuffed Grilled Peppers
• Cava Foods Quinoa Tabouleh
• 2 bell peppers, tops and insides removed
• 6-8 kalamata olives
• finely chopped lemon wedges
• Harissa-Marinated Grilled Chicken Skewers
• 3-4 pounds chicken breast, cubed
• 1-2 additional bell peppers, chopped into large chunks
• 2 tablespoons Cava Foods Harissa
• 2 tablespoons Greek yogurt
• 1 teaspoon water
• grilling skewers

1. To prepare, simply grill the peppers over a medium flame, turning often, until blistered and lightly softened. Remove from heat and fill with a mixture of kalamata olives and quinoa tabouleh. Serve with a squeeze of lemon juice.
2. Skewer the chicken and peppers. Stir the harissa, Greek yogurt, and water together. Marinate the chicken skewers in the harissa mixture for 10-15 minutes. Grill over medium heat, turning occasionally, until chicken is cooked through - 10-12 minutes. Serve with Cava Foods tzatziki for dipping.
3. Enjoy!

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Taken from food52.com/recipes/33436-stuffed-peppers-and-grilled-chicken-skewers (may not work)