Mediterranean Stuffed Bell Pepper

A vibrant and hearty vegetarian main dish featuring a bell pepper stuffed with a flavorful mix of quinoa, chickpeas, tomatoes, and herbs. Perfect for a nutritious and satisfying 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, red onion, garlic, parsley, olive oil, oregano, salt, and pepper. 4. Stuff the bell pepper with the quinoa mixture and sprinkle feta cheese on top if using. 5. Place the stuffed pepper in a small baking dish and cover loosely with foil. 6. Bake for 25-30 minutes until the pepper is tender. 7. Remove foil and bake for an additional 5 minutes to lightly brown the top. 8. Let cool slightly before serving.

1 large bell pepper (any color) 1/2 cup cooked quinoa 1/4 cup canned chickpeas, drained and rinsed 1/4 cup diced tomatoes 2 tbsp finely chopped red onion 1 clove garlic, minced 1 tbsp crumbled feta cheese (optional) 1 tbsp fresh parsley, chopped 1 tsp olive oil Salt and pepper to taste 1/4 tsp dried oregano