Mouthwatering Vegan Mediterranean Stuffed Bell Peppers

Allergens

N/A

Ingredients

• 2 large red bell peppers 1 cup cooked quinoa 1 cup black beans, rinsed and drained 1/2 cup cherry tomatoes, halved 1/2 cup cucumber, diced 1/4 cup red onion, finely chopped 1/4 cup Kalamata olives, pitted and chopped 1/4 cup fresh parsley, finely chopped 1/4 cup fresh mint, finely chopped 2 tbsp lemon juice 2 cloves garlic, minced Salt and pepper to taste Olive oil for drizzling

Instructions

1. Preheat the oven to 350°F (175°C).
2. Cut the tops off of the bell peppers and remove the seeds and membranes. Place them upright in a baking dish.
3. In a large bowl, combine quinoa, black beans, cherry tomatoes, cucumber, red onion, olives, parsley, mint, lemon juice, and garlic. Season with salt and pepper to taste.
4. Divide the mixture evenly among the bell peppers, filling them to the top. Drizzle with olive oil.
5. Bake for 30 35 minutes or until the peppers are tender. Remove from the oven and let them cool slightly before serving.

Chef’s Insight

The combination of flavors and textures in this dish creates a delightful sensory experience that will leave you craving more.

Notes

For added flavor, consider roasting the bell peppers before stuffing them.