Greek Stuffed Peppers Tasty and Hearty Meal

Ingredients

• 4 large bell peppers
• 1 cup quinoa
• 2 cups vegetable broth
• 1 cup cherry tomatoes
• 1 cup cucumbers
• 0.5 cup red onion
• 1 cup feta cheese
• 0.5 cup Kalamata olives
• 2 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon dried oregano
• to taste salt
• to taste pepper
• for garnish fresh parsley

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside of the peppers with olive oil and place them in a baking dish upright.
3. In a saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce the heat, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid has absorbed. Remove from heat and let cool slightly.
4. In a large mixing bowl, combine the cooked quinoa, cherry tomatoes, cucumbers, red onion, feta cheese, olives, olive oil, lemon juice, and oregano. Mix well and season with salt and pepper to taste.
5. Carefully spoon the quinoa mixture into each prepared bell pepper, packing it in as needed.
6. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
7. Remove the foil and continue baking for an additional 10 minutes, or until the peppers are tender and slightly caramelized.
8. Remove from the oven and let cool slightly before serving. Garnish with fresh parsley before plating.