Mediterranean Stuffed Bell Peppers

Colorful bell peppers stuffed with quinoa, chickpeas, vegetables, and Mediterranean herbs. A complete vegetarian meal.

Prep Time 20 minutes

Cook Time 45 minutes

Servings 4 people

Difficulty Medium

Vegetarian

Ingredients

4 large bell peppers (mixed colors)

1 cup quinoa, cooked

1 can chickpeas, drained and rinsed

1 cup cherry tomatoes, diced

1/2 red onion, diced

1/2 cup feta cheese, crumbled

1/4 cup kalamata olives, sliced

2 tbsp olive oil

2 cloves garlic, minced

1 tsp dried oregano

1/2 tsp cumin

Salt and pepper to taste

Fresh parsley for garnish

1. Preheat oven to 375°F (190°C).

2. Cut tops off bell peppers and remove seeds. Place in a baking dish.

3. In a large bowl, mix cooked quinoa, chickpeas, tomatoes, onion, olives, feta, olive oil, garlic, oregano, and cumin.

4. Season with salt and pepper.

5. Stuff each pepper with the quinoa mixture.

6. Cover with foil and bake for 30 minutes.

7. Remove foil and bake for another 15 minutes until peppers are tender.

8. Garnish with fresh parsley and serve hot.

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