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Mediterranean cuisine has gained immense popularity over the years, and for good reason. Known for its vibrant flavors, fresh ingredients, and health benefits, it draws inspiration from the diverse cultures surrounding the Mediterranean Sea. This cuisine emphasizes whole foods, healthy fats, and nutrient-rich vegetables, making it not only delicious but also a smart choice for those looking to maintain a balanced diet. One standout dish that embodies the essence of Mediterranean cooking is the Mediterranean Quinoa Stuffed Peppers.

Mediterranean Quinoa Stuffed Peppers

Discover the vibrant and nutritious Mediterranean Quinoa Stuffed Peppers, a delightful dish perfect for any occasion. This recipe combines protein-packed quinoa, colorful bell peppers, and a medley of fresh vegetables, all seasoned with aromatic herbs and spices. With the addition of creamy feta cheese and savory Kalamata olives, every bite bursts with flavor. Ideal for weeknight dinners or entertaining, this wholesome meal showcases the essence of Mediterranean cuisine in a deliciously satisfying way.
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Ingredients
  

4 large bell peppers (red, yellow, or green)

1 cup quinoa, rinsed

2 cups vegetable broth

1 can (15 oz) chickpeas, drained and rinsed

1 cup cherry tomatoes, halved

1 small red onion, finely diced

2 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried basil

½ teaspoon ground cumin

½ teaspoon red pepper flakes (optional)

Salt and pepper to taste

½ cup feta cheese, crumbled

¼ cup Kalamata olives, pitted and chopped

2 tablespoons fresh parsley, chopped (for garnish)

1 tablespoon olive oil

Instructions
 

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

    Cook the Quinoa: In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the liquid is absorbed. Fluff with a fork and set aside.

      Prepare the Peppers: While the quinoa cooks, slice the tops off the bell peppers and remove the seeds and membranes. Place them upright in a baking dish.

        Sauté Vegetables: In a skillet, heat the olive oil over medium heat. Add the diced onion and garlic, and sauté until the onion becomes translucent. Add the cherry tomatoes, chickpeas, oregano, basil, cumin, red pepper flakes, salt, and pepper. Cook for about 5 minutes until the tomatoes start to soften.

          Mix the Filling: In a large bowl, combine the cooked quinoa with the sautéed vegetable mixture. Stir in the crumbled feta cheese and chopped olives until well mixed.

            Stuff the Peppers: Carefully spoon the quinoa mixture into each bell pepper, pressing down gently to pack the filling.

              Bake: Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and slightly charred at the edges.

                Garnish & Serve: Remove from the oven and let cool for a few minutes. Garnish with fresh parsley before serving.

                  Prep Time, Total Time, Servings: 20 minutes | 50 minutes | Serves 4