Mediterranean Quinoa Stuffed Bell Peppers – A Healthy & Tasty Vegetarian Feast!

Allergens

None

Ingredients

• 4 large red bell peppers
• 1 cup quinoa, rinsed and drained
• 2 cups vegetable broth
• 1 cup cherry tomatoes, halved
• 1 can (15 oz) black beans, drained and rinsed
• 1 medium cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/2 cup Kalamata olives, pitted and chopped
• 1/2 cup fresh parsley, finely chopped
• 1/3 cup crumbled feta cheese
• 2 tbsp olive oil
• 1 tsp lemon zest
• Salt and pepper to taste

Instructions

1. Preheat oven to 350°F (175°C).
2. Cut the tops off of the bell peppers and remove seeds and membranes. Place them upright in a baking dish.
3. In a saucepan, bring quinoa and vegetable broth to a boil. Reduce heat and simmer, covered, for 15 minutes or until tender. Fluff with a fork and let cool.
4. In a large bowl, combine cooked quinoa, cherry tomatoes, black beans, cucumber, red onion, Kalamata olives, parsley, olive oil, lemon zest, salt, and pepper. Mix well.
5. Fill each bell pepper with the quinoa mixture, pressing down gently to compact it.
6. Bake for 25 30 minutes or until peppers are tender.
7. Remove from oven and sprinkle feta cheese over the top.
8. Serve immediately, garnished with additional parsley if desired.

Chef’s Insight

Don't overfill the bell peppers; they should be easy to handle while eating.

Notes

Adjust seasonings to taste before baking.