Mediterranean Stuffed Peppers with Zucchini and Onion

This vibrant Mediterranean dish features sweet capsicum (bell peppers) stuffed with a flavorful mixture of zucchini, onions, and a blend of herbs and spices. The dish is baked to perfection, allowing the natural sweetness of the vegetables to shine through while providing a satisfying texture. It's a wholesome and nutritious option that is vegetarian and can easily be made vegan, making it perfect for various dietary preferences.

Ingredients:

• 4 large capsicum (bell peppers)
• 2 medium zucchinis, diced
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 cup cooked quinoa or rice
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1 cup diced tomatoes (canned or fresh)
• 1 tablespoon olive oil
• 1/2 cup feta cheese (optional for non-vegan)
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Slice the tops off the capsicum and remove the seeds and membranes.
3. In a skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
4. Add the diced zucchini and cook for another 5 minutes until softened.
5. Stir in the cooked quinoa or rice, diced tomatoes, oregano, basil, salt, and pepper. Mix well and cook for an additional 2-3 minutes.
6. If using, fold in the feta cheese until evenly distributed.
7. Stuff the capsicum with the vegetable mixture, packing it gently.
8. Place the stuffed peppers upright in a baking dish and cover with foil.
9. Bake in the preheated oven for 25-30 minutes, or until the peppers are tender.
10. Remove the foil for the last 10 minutes of baking to allow the tops to brown slightly.
11. Garnish with fresh parsley before serving.