Mediterranean Quinoa Stuffed Bell Peppers

A flavorful and healthy Mediterranean twist on classic stuffed bell peppers, filled with protein-packed quinoa and a mix of colorful vegetables.

Steps

1. Preheat the oven to 375°F (190°C). 2. Cut the top off the bell pepper and remove the seeds and membrane. 3. In a saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes until quinoa is cooked. 4. In a bowl, mix cooked quinoa, cherry tomatoes, cucumber, feta cheese, olives, oregano, lemon zest, salt, and pepper. 5. Stuff the bell pepper with the quinoa mixture. 6. Place the stuffed pepper in a baking dish, cover with foil, and bake for 25-30 minutes. 7. Garnish with fresh parsley before serving.

1 bell pepper 1/4 cup quinoa 1/2 cup vegetable broth 1/4 cup cherry tomatoes, chopped 1/4 cup cucumber, diced 2 tbsp feta cheese, crumbled 1 tbsp Kalamata olives, chopped 1/4 tsp dried oregano 1/4 tsp lemon zest Salt and pepper to taste Fresh parsley for garnish