Mediterranean Stuffed Peppers with Quinoa and Feta

These vibrant Mediterranean stuffed peppers are filled with a savory mixture of quinoa, feta cheese, olives, and herbs. The combination of textures from the fluffy quinoa and creamy feta, along with the fresh flavors of herbs and spices, makes this dish both satisfying and nutritious. Perfect for a healthy lunch or dinner, this recipe respects traditional Mediterranean flavors while adding a creative twist with the use of colorful bell peppers.

Ingredients:

• 4 large bell peppers (any color)
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 cup crumbled feta cheese
• 1/2 cup Kalamata olives, chopped
• 1 small red onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1/4 cup fresh parsley, chopped
• 1 lemon, juiced

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside of the peppers with olive oil and place them upright in a baking dish.
3. In a medium saucepan, bring the vegetable broth to a boil. Add the rinsed quinoa, reduce to a simmer, cover, and cook for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed.
4. In a large mixing bowl, combine the cooked quinoa, feta cheese, chopped olives, red onion, garlic, oregano, thyme, lemon juice, and parsley. Season with salt and pepper to taste.
5. Stuff each bell pepper with the quinoa mixture, pressing down gently to pack it in.
6. Cover the baking dish with aluminum foil and bake for 30 minutes. Then remove the foil and bake for an additional 10-15 minutes, until the peppers are tender.
7. Serve warm, garnished with extra parsley if desired.