Mediterranean Stuffed Mini Peppers

These vibrant Mediterranean stuffed mini peppers are a delightful finger food that combines the classic flavors of feta, olives, and herbs with a creative twist of quinoa for added texture and nutrition. Perfect for parties or casual gatherings, they are both savory and satisfying, meeting vegetarian dietary requirements while being easy to prepare.

Ingredients:

• 12 mini sweet peppers
• 1 cup cooked quinoa
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped Kalamata olives
• 1/4 cup diced cherry tomatoes
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh mint, chopped
• 1 tablespoon olive oil
• 1 teaspoon lemon juice
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cut the mini sweet peppers in half lengthwise and remove the seeds.
3. In a bowl, combine the cooked quinoa, feta cheese, Kalamata olives, cherry tomatoes, parsley, mint, olive oil, lemon juice, salt, and pepper. Mix well.
4. Stuff each pepper half with the quinoa mixture, pressing down gently to pack it in.
5. Arrange the stuffed peppers on a baking sheet and bake for 15-20 minutes, or until the peppers are tender and the tops are slightly golden.
6. Remove from the oven and let cool slightly before serving.