Steps
1. Preheat the oven to 375°F (190°C).
2. Cut the bell peppers in half lengthwise and remove the seeds and membranes.
3. In a bowl, mix together the quinoa, chickpeas, feta cheese, olives, sun-dried tomatoes, parsley, lemon juice, olive oil, salt, and pepper.
4. Stuff each bell pepper half with the quinoa mixture.
5. Place the stuffed bell peppers on a baking sheet and bake for 20-25 minutes, or until the peppers are tender and the filling is heated through.
6. Serve hot and enjoy!