Mediterranean Stuffed Bell Peppers with Quinoa

Ingredients

• 4 bell peppers tops removed and seeds discarded
• 1 cup quinoa rinsed
• 2 cups vegetable broth
• 1 cup cherry tomatoes halved
• 1/2 cup cucumber diced
• 1/4 cup red onion finely chopped
• 1/4 cup black olives sliced
• 1/4 cup feta cheese crumbled
• 2 tablespoons olive oil
• 1 tablespoon lemon juice freshly squeezed
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper freshly ground

Instructions

1. 1 Preheat your oven to 375°F (190°C) and place the bell peppers in a baking dish.
2. 2 In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and the liquid is absorbed.
3. 3 In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, red onion, black olives, and feta cheese.
4. 4 In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and black pepper.
5. 5 Pour the dressing over the quinoa mixture and toss to combine thoroughly.
6. 6 Stuff each bell pepper with the quinoa mixture, pressing down gently to pack the filling.
7. 7 Cover the baking dish with foil and bake in the preheated oven for 25-30 minutes, or until the peppers are tender.
8. 8 Remove from the oven and let cool slightly before serving.