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Mediterranean cuisine is renowned not only for its vibrant flavors but also for its impressive health benefits. This culinary tradition, originating from countries bordering the Mediterranean Sea, emphasizes fresh ingredients, wholesome grains, and healthy fats, making it a cornerstone of balanced diets. Rich in fruits, vegetables, whole grains, fish, and healthy oils, Mediterranean diets are linked to various health benefits, including improved heart health, reduced inflammation, and better cognitive function.

Mediterranean Quinoa Stuffed Peppers

Discover the vibrant flavors of Mediterranean cuisine with these delicious Quinoa Stuffed Peppers! Packed with nutritious ingredients like quinoa, fresh vegetables, and aromatic herbs, this easy recipe offers a colorful and healthy meal. Perfect for meal prep, these stuffed peppers can be made ahead and reheated for a quick dinner. Enjoy the heart-healthy benefits and rich tastes while impressing family and friends with this visually appealing dish. Embrace healthy cooking with these tasty stuffed peppers!
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Ingredients
  

4 medium bell peppers (any color)

1 cup quinoa, rinsed

2 cups vegetable broth or water

1 tablespoon olive oil

1 small onion, diced

2 cloves garlic, minced

1 zucchini, diced

1 cup cherry tomatoes, halved

1/2 cup kalamata olives, pitted and chopped

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon red pepper flakes (optional)

1 cup feta cheese, crumbled (or dairy-free alternative)

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed. Set aside.

      Prepare the Peppers: While the quinoa is cooking, cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outsides with olive oil and place them upright in a baking dish.

        Sauté the Vegetables: In a large skillet, heat the remaining olive oil over medium heat. Add the diced onion and garlic, and sauté until the onion becomes translucent, about 3-4 minutes.

          Add the Veggies: Stir in the diced zucchini and cook for another 4-5 minutes until softened. Add the halved cherry tomatoes, chopped olives, oregano, basil, red pepper flakes (if using), salt, and pepper. Cook for an additional 2-3 minutes.

            Combine with Quinoa: Remove the skillet from the heat and add the cooked quinoa and half of the feta cheese to the vegetable mixture. Stir until well combined.

              Stuff the Peppers: Carefully spoon the quinoa mixture into each bell pepper, packing it in gently. Top each pepper with the remaining crumbled feta cheese.

                Bake: Cover the baking dish tightly with aluminum foil and place it in the preheated oven. Bake for 25-30 minutes. Remove the foil and bake for an additional 10 minutes, until the peppers are tender and the feta is slightly golden.

                  Garnish and Serve: Remove from the oven, garnish with freshly chopped parsley, and serve warm. Enjoy your delicious Mediterranean quinoa stuffed peppers!

                    Prep Time, Total Time, Servings: 20 minutes | 1 hour | 4 servings