Greek Stuffed Peppers with Feta Flavorful Delight

Ingredients

• 4 large bell peppers (any color)
• 1 cup cooked quinoa
• 1 cup cherry tomatoes, diced
• 1 cup cucumber, diced
• 1 cup feta cheese, crumbled
• 0.5 cup Kalamata olives, pitted and chopped
• 2 tablespoons fresh dill, chopped
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• to taste salt and pepper

Instructions

1. Preheat the oven to 375°F (190°C).
2. Start by preparing the bell peppers: cut the tops off and remove the seeds and membranes. Set aside.
3. In a large mixing bowl, combine the cooked quinoa, diced cherry tomatoes, diced cucumber, crumbled feta cheese, chopped olives, and fresh dill.
4. Drizzle olive oil and lemon juice over the mixture and season with salt and pepper to taste. Gently mix until all ingredients are well combined.
5. Spoon the quinoa mixture into each bell pepper, packing it tightly. Place the stuffed peppers upright in a baking dish.
6. Add a splash of water to the bottom of the dish for moisture, then cover it with foil.
7. Bake in the preheated oven for 25-30 minutes. Remove the foil in the last 5-10 minutes of baking to allow the tops to slightly brown.
8. Once done, remove from the oven and let cool for a few minutes before serving.