Mediterranean Stuffed Bell Peppers

These Mediterranean Stuffed Bell Peppers are a colorful and nutritious dish that combines traditional flavors with a creative twist. Filled with a savory mixture of quinoa, chickpeas, fresh herbs, and feta cheese, they are roasted to perfection, allowing the peppers to become tender while keeping their vibrant color. This dish is not only visually appealing but also meets vegetarian and gluten-free dietary requirements, making it a versatile option for various diets.

Ingredients:

• 4 large bell peppers (any color)
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• Olive oil for drizzling

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes.
3. In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and the liquid is absorbed.
4. In a large bowl, combine the cooked quinoa, chickpeas, cherry tomatoes, feta cheese, parsley, mint, garlic, cumin, paprika, salt, and pepper. Mix well to combine.
5. Stuff each bell pepper with the quinoa mixture, packing it in gently.
6. Place the stuffed peppers upright in a baking dish and drizzle with olive oil.
7. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, until the peppers are tender and slightly charred.
8. Let cool slightly before serving. Enjoy warm!