Succulent Stuffed Bell Peppers with Creamy Quinoa & Feta

Allergens

None

Ingredients

• 4 large red or yellow bell peppers
• 1 cup uncooked quinoa
• 2 cups vegetable broth
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped green onions
• 1 tablespoon olive oil
• Salt and pepper, to taste

Instructions

1. Preheat oven to 375°F (190°C). Cut the tops off of the bell peppers and remove seeds and membranes.
2. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until quinoa is cooked and fluffy.
3. In a large bowl, combine cooked quinoa, feta cheese, parsley, green onions, olive oil, salt, and pepper. Stir well to combine.
4. Fill each bell pepper with the quinoa mixture, pressing gently to pack it in. Place filled peppers in a baking dish. e) Bake for 20 25 minutes or until peppers are tender. Serve immediately and enjoy!

Chef’s Insight

The combination of quinoa and feta cheese creates a perfect balance of textures in this dish, while the bell peppers add a subtle sweetness.

Notes

The stuffed bell peppers can be served as a main course or as a side dish for a larger meal.