Mediterranean Stuffed Bell Peppers with Quinoa and Feta

These vibrant stuffed bell peppers combine the bright flavors of the Mediterranean with a hearty filling of quinoa, feta cheese, and fresh herbs. The dish is not only visually appealing but also nutrient-rich, making it a perfect appetizer for any gathering. The combination of spices adds warmth while the feta introduces a tangy creaminess that balances the freshness of the vegetables. This recipe is vegetarian and can be made gluten-free by using certified gluten-free quinoa.

Ingredients:

• 4 large bell peppers (red, yellow, or green)
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 cup crumbled feta cheese
• 1 cup cherry tomatoes, halved
• 1/2 cup kalamata olives, chopped
• 1/4 cup fresh parsley, chopped
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 tablespoon lemon juice

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a medium pot, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until quinoa is fluffy and liquid is absorbed. Remove from heat and let it cool slightly.
3. While the quinoa is cooking, prepare the bell peppers by slicing the tops off and removing seeds and membranes. Lightly brush the outsides with olive oil and place them upright in a baking dish.
4. In a large bowl, combine the cooked quinoa, feta cheese, cherry tomatoes, kalamata olives, parsley, oregano, smoked paprika, lemon juice, salt, and pepper. Mix until well combined.
5. Spoon the quinoa mixture into each bell pepper, packing it gently but firmly. Drizzle a little olive oil on top of the stuffed peppers.
6. Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and slightly charred.
7. Remove from the oven and let cool for a few minutes before serving.