Mediterranean Stuffed Bell Peppers

These Mediterranean Stuffed Bell Peppers combine the classic flavors of Greek cuisine with a creative twist. Filled with a savory mixture of quinoa, feta cheese, olives, and fresh herbs, they offer a delightful balance of textures and tastes. The dish is vibrant and healthy, making it a perfect option for a wholesome dinner that respects traditional culinary principles while adding a modern touch.

Ingredients:

• 4 large bell peppers (any color)
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 cup crumbled feta cheese
• 1/2 cup Kalamata olives, pitted and chopped
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• Juice of 1 lemon

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 in a baking dish, cut side up.
3. In a saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until quinoa is fluffy and liquid is absorbed.
4. In a large bowl, combine the cooked quinoa, feta cheese, olives, cherry tomatoes, parsley, mint, garlic, oregano, salt, black pepper, olive oil, and lemon juice. Mix well.
5. Spoon the quinoa mixture into each bell pepper, packing it slightly.
6. Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender.
7. Serve warm, and enjoy the vibrant flavors of the Mediterranean!