Mediterranean Quinoa Stuffed Peppers

These vibrant Mediterranean Quinoa Stuffed Peppers are a delightful blend of flavors and textures, featuring fluffy quinoa, fresh vegetables, and aromatic herbs. Perfectly seasoned and baked until tender, they are a visually stunning addition to any dinner party. This dish is vegetarian and gluten-free, making it suitable for a variety of dietary preferences.

Ingredients:

• 8 large bell peppers (any color)
• 2 cups cooked quinoa
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1 cup feta cheese, crumbled (optional)
• 1/2 cup Kalamata olives, pitted and chopped
• 1/4 cup red onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes. Place them upright in a baking dish.
3. In a large bowl, combine cooked quinoa, cherry tomatoes, cucumber, feta cheese (if using), olives, red onion, garlic, parsley, mint, olive oil, lemon juice, oregano, salt, and pepper.
4. Mix well until all ingredients are evenly combined.
5. Spoon the quinoa mixture into each bell pepper, packing it down gently.
6. Cover the baking dish with foil and bake for 25 minutes.
7. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender.
8. Serve warm, garnished with additional herbs if desired.