Feta and Olive Mediterranean Stuffed Peppers

Ingredients

• 4 large bell peppers halved and seeded
• 1 cup cooked quinoa
• 1 cup feta cheese crumbled
• 1/2 cup kalamata olives pitted and chopped
• 1 cup cherry tomatoes halved
• 1/4 cup red onion finely chopped
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt

Instructions

1. 1 Preheat the oven to 375°F (190°C).
2. 2 Place the halved and seeded bell peppers on a baking sheet lined with parchment paper, cut side up.
3. 3 In a large bowl, combine the cooked quinoa, crumbled feta cheese, chopped kalamata olives, halved cherry tomatoes, and finely chopped red onion.
4. 4 Drizzle the olive oil over the mixture, then add the dried oregano, black pepper, and salt. Mix well to combine all ingredients.
5. 5 Spoon the mixture evenly into each bell pepper half, pressing down slightly to pack the filling.
6. 6 Bake in the preheated oven for 25-30 minutes, or until the peppers are tender and the filling is heated through.
7. 7 Remove from the oven and let cool slightly before serving.
8. 8 Garnish with extra feta or fresh herbs if desired, and serve warm.