Gourmet Mediterranean Stuffed Bell Peppers with Herbed Quinoa

Ingredients

• 4 bell peppers, tops cut off, seeds removed
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 cup cherry tomatoes, halved
• 1 cup feta cheese, crumbled
• 1 cup kalamata olives, pitted and sliced
• 1 cup fresh parsley, chopped
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground

Method

1. 01
   Preheat your oven to 375°F (190°C).
2. 02
   In a medium saucepan, bring the vegetable broth to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and the liquid is absorbed.
3. 03
   While the quinoa cooks, prepare your bell peppers by cutting off the tops and removing the seeds. Lightly brush the outside of the peppers with olive oil.
4. 04
   In a large bowl, combine the cooked quinoa, cherry tomatoes, feta cheese, kalamata olives, parsley, olive oil, oregano, thyme, salt, and pepper. Mix well to combine.
5. 05
   Stuff each bell pepper with the quinoa mixture, pressing down gently to pack the filling.
6. 06
   Place the stuffed peppers in a baking dish and cover with aluminum foil. Bake in the preheated oven for 25-30 minutes, until the peppers are tender.
7. 07
   Remove the foil and bake for an additional 5 minutes to slightly char the tops of the peppers.
8. 08
   Remove from oven and let cool slightly before serving. Garnish with additional parsley if desired.