Mediterranean Stuffed Peppers with Tomato and Garlic

This Mediterranean-inspired dish features vibrant bell peppers stuffed with a savory mixture of tomatoes, garlic, and aromatic herbs. It's a delightful combination of fresh flavors and textures, with the sweetness of the capsicum balancing the acidity of the tomatoes. This dish is not only visually appealing but also meets vegetarian dietary requirements, making it a perfect healthy option for any meal.

Ingredients:

• 4 large capsicum (bell peppers), halved and seeded
• 2 cups ripe tomatoes, diced
• 4 cloves garlic, minced
• 1 cup cooked quinoa or rice
• 1 small onion, finely chopped
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1/2 cup feta cheese, crumbled (optional)
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent.
3. Stir in the diced tomatoes, oregano, basil, salt, and pepper. Cook for about 5 minutes until the tomatoes soften.
4. In a large bowl, combine the cooked quinoa or rice with the tomato mixture. If using, fold in the crumbled feta cheese.
5. Stuff each halved capsicum with the filling mixture, pressing down gently to pack it in.
6. Arrange the stuffed peppers in a baking dish and cover with foil. Bake for 25-30 minutes until the peppers are tender.
7. Remove the foil for the last 10 minutes of baking to allow the tops to slightly brown.
8. Garnish with fresh parsley before serving.