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Mediterranean cuisine is celebrated for its rich flavors, vibrant colors, and health benefits. Originating from countries that border the Mediterranean Sea, this culinary tradition emphasizes fresh, wholesome ingredients and balanced meals. The Mediterranean diet is not just a diet; it’s a lifestyle that promotes the consumption of fruits, vegetables, whole grains, legumes, and healthy fats, particularly olive oil. The approach is known for its potential to improve heart health, reduce the risk of chronic diseases, and promote overall well-being.

Vibrant Mediterranean Stuffed Peppers

Discover a colorful and nutritious dish with this vibrant Mediterranean stuffed peppers recipe. Embracing the essence of Mediterranean cuisine, these stuffed peppers are brimming with wholesome ingredients like quinoa, chickpeas, and fresh herbs. Ideal for weeknight dinners, entertaining, or meal prep, this dish prioritizes fresh, whole foods while promoting heart health and well-being. Try this delightful recipe to savor the rich flavors and cultural significance of Mediterranean cooking. Enjoy the journey of cooking and the joy of sharing meals with loved ones!
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Ingredients
  

4 large bell peppers (any color)

1 cup quinoa, rinsed

2 cups vegetable broth

1 cup cherry tomatoes, halved

1 can (15 oz) chickpeas, drained and rinsed

1 small red onion, finely chopped

3 cloves garlic, minced

1 cup spinach, chopped

1 teaspoon dried oregano

1 teaspoon dried basil

½ teaspoon smoked paprika

Salt and pepper to taste

½ cup feta cheese, crumbled

2 tablespoons olive oil

¼ cup fresh parsley, chopped

1 lemon, zest and juice

Instructions
 

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

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

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

        Sauté Vegetables: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add chopped red onion and sauté for about 3-4 minutes until translucent. Stir in minced garlic and cook for another 1-2 minutes.

          Mix Filling: In the skillet, add cherry tomatoes, cooked quinoa, chickpeas, chopped spinach, oregano, basil, smoked paprika, salt, and pepper. Stir to combine and cook for another 5 minutes until spinach is wilted. Remove from heat and fold in feta cheese, lemon zest, and juice.

            Stuff Peppers: Carefully spoon the filling into each bell pepper, packing it in gently. Make sure to fill them generously!

              Bake: Cover the baking dish with aluminum foil and bake for 25 minutes. Then remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender.

                Garnish and Serve: Once finished, remove from the oven, garnish with chopped parsley, and serve warm.

                  Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 4 servings