Mediterranean Stuffed Peppers with Feta and Quinoa

These vibrant Mediterranean stuffed peppers are filled with a hearty mixture of quinoa, fresh vegetables, and crumbled feta cheese, offering a delightful balance of flavors and textures. The dish is inspired by traditional Greek ingredients, while the addition of spices and herbs lends a creative twist that elevates the classic stuffed pepper. Perfect for a wholesome dinner, this recipe is vegetarian and fits well within a Mediterranean diet.

Ingredients:

• 4 large bell peppers (any color)
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 medium zucchini, diced
• 1 cup cherry tomatoes, halved
• 1 cup spinach, chopped
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon red pepper flakes
• 1 cup crumbled feta cheese
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes. Place them upright in a baking dish.
3. In a medium saucepan, bring vegetable broth to a boil. Add quinoa, reduce heat, cover, and simmer for about 15 minutes until the quinoa is cooked and fluffy.
4. While the quinoa is cooking, heat olive oil in a skillet over medium heat. Add diced onion and garlic, sauté until translucent.
5. Add zucchini and cherry tomatoes to the skillet, cooking for another 5 minutes until softened.
6. Stir in the chopped spinach, cooked quinoa, oregano, thyme, red pepper flakes, and half of the feta cheese. Season with salt and pepper to taste.
7. Spoon the quinoa mixture into the prepared bell peppers, packing them tightly. Top each pepper with the remaining feta cheese.
8. Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, until the peppers are tender and the cheese is slightly golden.
9. Garnish with fresh parsley before serving.