Mediterranean Stuffed Bell Pepper

A vibrant and healthy vegetarian main dish featuring a sweet bell pepper filled with a flavorful mix of quinoa, chickpeas, tomatoes, and herbs. Perfectly balanced and nutrient-rich.

Steps

1. Preheat the oven to 375°F (190°C). 2. Cook quinoa in vegetable broth according to package instructions (about 15 minutes). 3. While quinoa cooks, cut the top off the bell pepper and remove seeds. 4. In a bowl, mix cooked quinoa, chickpeas, chopped tomatoes, feta, parsley, olive oil, lemon juice, salt, and pepper. 5. Stuff the mixture into the hollowed bell pepper. 6. Place stuffed pepper in a baking dish and cover with foil. 7. Bake for 25–30 minutes until the pepper is tender. 8. Remove foil and bake an additional 5 minutes for a slight crisp on top. 9. Serve warm and enjoy!

1 large bell pepper (any color) 1/4 cup quinoa (dry) 1/2 cup vegetable broth 1/4 cup canned chickpeas, drained and rinsed 5 cherry tomatoes, chopped 2 tbsp feta cheese, crumbled 1 tbsp chopped fresh parsley 1 tsp olive oil 1/2 tsp lemon juice Salt and pepper to taste