Elegant Mediterranean Stuffed Peppers with Herbed Quinoa

Ingredients

• 4 large bell peppers, tops removed, seeded
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 medium red onion, diced
• 2 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 1 cup kalamata olives, sliced
• 1 cup feta cheese, crumbled
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh mint, chopped
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1 teaspoon black pepper

Method

1. 01
   Preheat your oven to 375°F (190°C). Prepare the bell peppers by slicing off the tops and removing the seeds. Place them upright in a baking dish.
2. 02
   In a medium saucepan, bring the vegetable broth to a boil. Add the rinsed quinoa, cover, and reduce the heat to low. Simmer for 15 minutes or until the liquid is absorbed and the quinoa is tender.
3. 03
   In a skillet, heat olive oil over medium heat. Add the diced red onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute.
4. 04
   Add the cherry tomatoes and kalamata olives to the skillet. Cook for 2-3 minutes until the tomatoes begin to soften.
5. 05
   In a large bowl, combine the cooked quinoa, sautéed vegetables, crumbled feta cheese, chopped parsley, mint, oregano, salt, and black pepper. Mix well.
6. 06
   Stuff each bell pepper with the quinoa mixture, pressing down slightly to ensure they are filled completely.
7. 07
   Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes to lightly brown the tops.
8. 08
   Remove from the oven and let cool slightly before serving. Garnish with additional fresh parsley if desired.