Greek Quinoa Stuffed Peppers Flavorful and Healthy Delight

Ingredients

• 4 medium bell peppers (any color)
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 cup cherry tomatoes, halved
• 1 whole cucumber, diced
• 0.5 whole red onion, finely chopped
• 1 cup feta cheese, crumbled
• 0.25 cup kalamata olives, sliced
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• to taste salt and pepper

Instructions

1. Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Place them upright in a baking dish.
2. In a medium pot, bring the vegetable broth to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the broth is absorbed. Remove from heat and let it cool slightly.
3. In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, red onion, feta cheese, kalamata olives, parsley, olive oil, lemon juice, dried oregano, and season with salt and pepper. Stir well until all ingredients are evenly mixed.
4. Generously fill each bell pepper with the quinoa mixture, pressing down to pack lightly.
5. Cover the baking dish with foil and place it in the preheated oven. Bake for 25 minutes, then remove the foil and bake for an additional 10 minutes until the peppers are tender and the tops are slightly golden.
6. Remove from the oven and allow to cool for a few minutes before serving.