Mediterranean Stuffed Bell Peppers

These Mediterranean Stuffed Bell Peppers are a delightful blend of traditional flavors and creative touches. Filled with quinoa, feta cheese, olives, and herbs, they offer a satisfying texture and a burst of savory flavors. This dish is not only visually appealing but also healthy, making it perfect for a wholesome meal. It respects traditional Mediterranean culinary principles while introducing a modern twist with the use of quinoa.

Ingredients:

• 4 large bell peppers
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 cup cherry tomatoes, halved
• 1/2 cup feta cheese, crumbled
• 1/2 cup Kalamata olives, pitted and chopped
• 1/4 cup red onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
• 2 tablespoons olive oil
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
3. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. Fluff with a fork.
4. In a large bowl, combine cooked quinoa, cherry tomatoes, feta cheese, olives, red onion, garlic, oregano, black pepper, and salt. Mix well.
5. Drizzle olive oil over the filling mixture and stir to combine.
6. Stuff each bell pepper with the quinoa mixture, packing it in lightly.
7. Place the stuffed peppers upright in a baking dish and cover with foil.
8. Bake for 25-30 minutes, or until the peppers are tender.
9. Remove from the oven, garnish with fresh parsley, and serve warm.