Mediterranean Stuffed Bell Peppers

These Mediterranean Stuffed Bell Peppers are a delightful fusion of traditional flavors and creative touches. Each pepper is filled with a savory mix of quinoa, fresh vegetables, and aromatic spices, then topped with crumbled feta cheese for a creamy finish. This dish is not only visually appealing but also packed with nutrients, making it a perfect healthy meal option.

Ingredients:

• 4 large bell peppers (red, yellow, or green)
• 1 cup cooked quinoa
• 1 cup cherry tomatoes, halved
• 1 cup zucchini, diced
• 1/2 cup red onion, finely chopped
• 1/2 cup black olives, sliced
• 1/2 cup feta cheese, crumbled
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds. Lightly brush the outside of the peppers with olive oil and place them in a baking dish.
3. In a large bowl, combine the cooked quinoa, cherry tomatoes, zucchini, red onion, black olives, garlic, oregano, basil, salt, and pepper. Mix well.
4. Spoon the quinoa mixture into each bell pepper, packing it down gently. Top each filled pepper with crumbled feta cheese.
5. Drizzle a little olive oil over the stuffed peppers and cover the baking dish with aluminum foil.
6. Bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, until the peppers are tender and the cheese is slightly golden.
7. Remove from the oven and let cool for a few minutes. Garnish with fresh parsley before serving.