Mediterranean Quinoa Stuffed Peppers

A vibrant and nutritious vegetarian main dish featuring bell peppers stuffed with a flavorful quinoa mix of Mediterranean vegetables, herbs, and feta cheese. Perfectly balanced and satisfying for a wholesome meal.

Steps

1. Preheat oven to 375°F (190°C). 2. Cut the top off the bell pepper and remove seeds and membranes. 3. In a bowl, combine cooked quinoa, chickpeas, diced tomatoes, cucumber, red onion, feta cheese, olive oil, lemon juice, oregano, salt, and pepper. Mix well. 4. Stuff the prepared bell pepper with the quinoa mixture. 5. Place the stuffed pepper upright in a small baking dish. Add a little water to the bottom of the dish to keep the pepper moist. 6. Bake for 25-30 minutes, until the pepper is tender and the filling is heated through. 7. Garnish with fresh parsley before serving.

1 large bell pepper (any color) 1/2 cup cooked quinoa 1/4 cup canned chickpeas, rinsed and drained 2 tbsp diced tomatoes 2 tbsp chopped cucumber 1 tbsp finely chopped red onion 2 tbsp crumbled feta cheese 1 tsp olive oil 1 tsp lemon juice 1/2 tsp dried oregano Salt and black pepper to taste Fresh parsley for garnish