Mediterranean Stuffed Peppers with Quinoa and Feta

These vibrant Mediterranean stuffed peppers are a delightful blend of flavors, featuring protein-rich quinoa, tangy feta cheese, and a medley of fresh vegetables. Baked to perfection, they are not only visually appealing but also meet vegetarian and gluten-free dietary requirements, making them a perfect centerpiece for your dinner party.

Ingredients:

• 8 large bell peppers (any color)
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 cup cherry tomatoes, halved
• 1 cup chopped spinach
• 1 cup crumbled feta cheese
• 1/2 cup black olives, sliced
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 2 tablespoons olive oil
• 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 and membranes.
3. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until the liquid is absorbed and quinoa is fluffy.
4. In a large bowl, combine cooked quinoa, cherry tomatoes, chopped spinach, feta cheese, black olives, oregano, garlic powder, smoked paprika, olive oil, salt, and pepper. Mix well.
5. Stuff each bell pepper with the quinoa mixture and place them upright in a baking dish.
6. Drizzle a little olive oil over the peppers and cover with foil.
7. Bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes until the peppers are tender.
8. Garnish with fresh parsley before serving.