Vegan Mediterranean Stuffed Peppers

These vibrant Mediterranean stuffed peppers are a delightful blend of traditional flavors with a creative twist. Filled with a savory mixture of quinoa, chickpeas, and fresh herbs, they are baked until tender and bursting with flavor. This dish is not only vegan but also rich in nutrients, making it a wholesome choice for any meal.

Ingredients:

• 4 large bell peppers (any color)
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 small red onion, diced
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped
• 1/4 cup Kalamata olives, chopped
• Juice of 1 lemon
• 2 tablespoons olive oil

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 to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed.
4. In a large bowl, mix the cooked quinoa, chickpeas, cherry tomatoes, red onion, garlic, oregano, smoked paprika, cumin, salt, pepper, parsley, olives, lemon juice, and olive oil until well combined.
5. Stuff each bell pepper with the quinoa mixture, pressing down gently to pack it in.
6. Place the stuffed peppers upright in a baking dish. Add a little water to the bottom of the dish to help steam the peppers.
7. Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes until the peppers are tender.
8. Let cool slightly before serving. Enjoy warm!