Mediterranean Stuffed Bell Peppers

These vibrant Mediterranean stuffed bell peppers are a delightful blend of traditional flavors and a creative twist. Filled with a savory mixture of quinoa, chickpeas, spinach, and feta, they are baked to perfection and topped with a zesty lemon-herb dressing. This vegetarian dish is not only visually appealing but also packed with nutrients, making it a satisfying meal for any occasion.

Ingredients:

• 4 large bell peppers (any color)
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cups fresh spinach, chopped
• 1 cup feta cheese, crumbled
• 1/2 cup red onion, diced
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 2 tablespoons olive oil
• Juice of 1 lemon
• 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. Place them in a baking dish upright.
3. In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes, or until the liquid is absorbed.
4. In a large bowl, combine the cooked quinoa, chickpeas, spinach, feta, red onion, garlic, oregano, smoked paprika, salt, and pepper. Mix well.
5. Stuff the bell peppers with the quinoa mixture, pressing down gently to pack it in.
6. Drizzle olive oil over the stuffed peppers and cover the dish with foil.
7. Bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10-15 minutes until the peppers are tender.
8. While the peppers are baking, whisk together the lemon juice, olive oil, salt, and pepper to create a dressing.
9. Once cooked, drizzle the lemon-herb dressing over the stuffed peppers and garnish with fresh parsley before serving.