Invigorating Greek Dinner: Vegetarian Lemon Quinoa Stuffed Bell Peppers with Tomato Cucumber Salad

Allergens

None

Ingredients

• 2 large bell peppers (any color) 1 cup quinoa 2 cups vegetable broth 1/2 cup chopped red onion 1/2 cup chopped cucumber 1/4 cup chopped fresh dill 1/4 cup chopped fresh parsley 1 lemon, zested and juiced 3 tablespoons olive oil Salt and pepper to taste

Instructions

1. Preheat oven to 400°F (200°C).
2. Cut the tops off the bell peppers and remove seeds.
3. In a saucepan, bring quinoa and vegetable broth to a boil. Reduce heat and simmer until quinoa is cooked and fluffy, about 15 minutes.
4. While quinoa cooks, chop onion and cucumber for the salad.
5. In a large bowl, mix chopped onion, cucumber, dill, parsley, lemon zest, half of the lemon juice, olive oil, salt, and pepper.
6. Once quinoa is cooked, fluff with a fork and let cool slightly. Stir in remaining lemon juice, lemon zest, and salt and pepper to taste.
7. Stuff each bell pepper with quinoa mixture and place in a baking dish.
8. Bake for 20 25 minutes until peppers are tender.
9. Serve stuffed bell peppers alongside tomato cucumber salad, and enjoy the invigorating flavors of Greece.

Chef’s Insight

The lemon quinoa mixture can be used in other dishes like salads or bowls, and the tomato cucumber salad is perfect for a side dish or snack.

Notes

Adjust seasonings to personal preference. Feel free to add more herbs or spices as desired.