Mediterranean Stuffed Bell Peppers with Squash and Courgette

This Mediterranean-inspired dish features vibrant bell peppers stuffed with a delicious mixture of roasted squash and courgette, enhanced with fresh herbs and spices. The combination of flavors creates a hearty yet healthy meal, perfect for a family dinner or a gathering. It's vegetarian-friendly and packed with nutrients, making it a wholesome choice.

Ingredients:

• 4 large bell peppers (any color)
• 1 medium zucchini (courgette), diced
• 1 medium yellow squash, diced
• 1 cup cooked quinoa
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 cup diced tomatoes (canned or fresh)
• 1/2 cup feta cheese, crumbled (optional)
• Fresh parsley 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 upright in a baking dish.
3. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent.
4. Add the diced zucchini and squash to the skillet and cook for about 5-7 minutes until they are tender.
5. Stir in the cooked quinoa, diced tomatoes, oregano, thyme, salt, and pepper. Cook for an additional 3-4 minutes, allowing the flavors to meld.
6. If using feta cheese, mix it into the filling mixture.
7. Spoon the filling into each bell pepper, packing it gently.
8. Cover the baking dish with foil and bake for 25-30 minutes. Remove the foil and bake for an additional 10 minutes until the peppers are tender.
9. Garnish with fresh parsley before serving.