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 cup cucumber, diced
• 1 cup red onion, finely chopped
• 1 cup black olives, sliced
• 1 cup feta cheese, crumbled
• 2 tablespoons olive oil
• 1 tablespoon lemon juice, freshly squeezed
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground

Method

1. 01
   Preheat your oven to 375°F (190°C) and place the bell peppers in a baking dish.
2. 02
   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. 03
   In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, red onion, black olives, and feta cheese.
4. 04
   In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and black pepper.
5. 05
   Pour the dressing over the quinoa mixture and toss to combine thoroughly.
6. 06
   Stuff each bell pepper with the quinoa mixture, pressing down gently to pack the filling.
7. 07
   Cover the baking dish with foil and bake in the preheated oven for 25-30 minutes, or until the peppers are tender.
8. 08
   Remove from the oven and let cool slightly before serving.