Elegant Greek Vegetarian Brunch: Stuffed Bell Peppers with Feta Cheese & Quinoa

Allergens

Dairy (Feta Cheese)

Ingredients

• 4 large bell peppers (assorted colors)
• 1 cup uncooked quinoa
• 2 cups vegetable broth
• 8 oz crumbled feta cheese
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 can (15 oz) diced tomatoes, drained
• 1/4 cup fresh parsley, chopped
• 2 tbsp olive oil
• Salt and pepper, to taste

Instructions

1. Preheat oven to 375°F (190°C).
2. In a saucepan, bring quinoa and vegetable broth to a boil. Reduce heat, cover, and simmer for 15 minutes or until the quinoa is tender and the liquid is absorbed. Set aside.
3. Cut the tops off of the bell peppers and remove seeds and membranes.
4. In a pan, heat olive oil over medium heat. Add onion and garlic, sautéing until softened, about 5 minutes.
5. Stir in diced tomatoes, cooked quinoa, and half of the feta cheese. Season with salt and pepper to taste.
6. Fill each bell pepper with the quinoa mixture and place them in a baking dish.
7. Cover the baking dish with aluminum foil and bake for 30 minutes or until the peppers are tender.
8. Remove from the oven, uncover, and sprinkle the remaining feta cheese over the stuffed bell peppers. Return to the oven and bake for an additional 5 minutes or until the cheese is melted and slightly golden.
9. Garnish with fresh parsley and serve immediately.

Chef’s Insight

The combination of flavors in this dish is a beautiful fusion of Greek and Mediterranean cuisine, providing a truly unique brunch experience.

Notes

Feel free to add additional vegetables like zucchini or eggplant to the quinoa mixture for added nutrition and flavor.