Mediterranean Stuffed Peppers with Quinoa

Ingredients

• 4 large bell peppers, halved and seeded
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 cup cherry tomatoes, halved
• 1 cup crumbled feta cheese
• 1 cup kalamata olives, sliced
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 clove garlic, minced
• Salt and pepper

• 2 tablespoons fresh parsley, chopped
• 1 tablespoon lemon juice, freshly squeezed

Method

1. 01
   Preheat your oven to 375°F (190°C).
2. 02
   Place halved bell peppers cut side up in a baking dish.
3. 03
   In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and liquid is absorbed.
4. 04
   In a large bowl, combine cooked quinoa, cherry tomatoes, feta cheese, olives, olive oil, oregano, basil, and minced garlic. Season with salt and pepper to taste.
5. 05
   Stuff each bell pepper half with the quinoa mixture, pressing down gently to pack it in.
6. 06
   Cover the baking dish with foil and bake in the preheated oven for 30 minutes.
7. 07
   Remove the foil and bake for an additional 10 minutes or until the peppers are tender and slightly charred on the edges.
8. 08
   Remove from the oven and let cool slightly before garnishing with chopped parsley and a squeeze of lemon juice.
9. 09
   Serve warm and enjoy!