Mediterranean Stuffed Peppers

These Mediterranean Stuffed Peppers are a delightful blend of traditional flavors and creative flair, featuring vibrant bell peppers filled with a savory mixture of quinoa, feta cheese, olives, and aromatic herbs. The dish is both hearty and nutritious, making it perfect for a wholesome meal. It's vegetarian and can easily be made gluten-free by using certified gluten-free quinoa.

Ingredients:

• 4 large bell peppers (any color)
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 cup cherry tomatoes, diced
• 1/2 cup feta cheese, crumbled
• 1/2 cup Kalamata olives, pitted and chopped
• 1/4 cup fresh parsley, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Olive oil for drizzling

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed.
3. While the quinoa is cooking, prepare the bell peppers by cutting off the tops and removing the seeds. Place them upright in a baking dish.
4. In a large bowl, combine the cooked quinoa, diced cherry tomatoes, feta cheese, olives, parsley, garlic, oregano, basil, salt, and pepper. Mix well.
5. Stuff each bell pepper with the quinoa mixture, packing it in gently. Drizzle a little olive oil over the top of each pepper.
6. Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, until the peppers are tender and the tops are slightly golden.
7. Let cool for a few minutes before serving. Enjoy your Mediterranean-inspired creation!