Mediterranean Stuffed Peppers Flavorful and Nutritious

Ingredients

• 4 large bell peppers (any color)
• 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 chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon cumin
• 0.5 teaspoon smoked paprika
• 0.5 cup feta cheese, crumbled
• 2 tablespoons fresh parsley, chopped
• for drizzling Olive oil
• to taste Salt and pepper

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes. Place them upright in a baking dish.
3. In a saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and cook for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed.
4. In a large mixing bowl, combine cooked quinoa, chickpeas, cherry tomatoes, red onion, garlic, oregano, cumin, smoked paprika, feta cheese, parsley, and a drizzle of olive oil. Season with salt and pepper to taste. Mix well until all ingredients are evenly incorporated.
5. Stuff each bell pepper generously with the quinoa mixture. Drizzle a little olive oil over the top of the filled peppers for added flavor and moisture.
6. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
7. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and slightly charred.
8. Remove from the oven and let cool for a few minutes before serving.