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Mediterranean cuisine is celebrated globally for its vibrant flavors, fresh ingredients, and health benefits. With an emphasis on plant-based foods, olive oil, and a variety of herbs and spices, Mediterranean dishes are not only delicious but also nourishing. One standout recipe that captures the essence of this culinary tradition is Mediterranean Quinoa Stuffed Peppers. This dish beautifully blends colorful bell peppers with a hearty filling of quinoa, chickpeas, and vegetables, making it an ideal option for those looking to indulge in a satisfying meal that aligns with various dietary preferences.

Mediterranean Quinoa Stuffed Peppers

Discover the delightful Mediterranean Quinoa Stuffed Peppers, a perfect fusion of vibrant flavors and nutritious ingredients. These colorful peppers are filled with hearty quinoa, chickpeas, and fresh vegetables, making them an ideal meal for any occasion. Easy to prepare and visually stunning, this recipe caters to various dietary preferences while promoting a healthy lifestyle. Join us as we explore the benefits of each ingredient and guide you through a step-by-step cooking process to create this wholesome dish at home. Enjoy the essence of Mediterranean cuisine in every bite!
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Ingredients
  

4 large bell peppers (any color)

1 cup quinoa, rinsed

2 cups vegetable broth

1 tablespoon olive oil

1 small onion, finely chopped

2 cloves garlic, minced

1 cup cherry tomatoes, halved

1 cup canned chickpeas, rinsed and drained

1/2 cup Kalamata olives, pitted and chopped

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon smoked paprika

Salt and pepper to taste

1/2 cup feta cheese, crumbled (optional)

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the oven to 375°F (190°C).

    Cut the tops off the bell peppers and remove the seeds and membranes carefully. Place them upright in a baking dish.

      In a medium saucepan, combine rinsed quinoa and vegetable broth. Bring to a boil over medium heat, then cover, reduce the heat to low, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and set aside.

        In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.

          Stir in the minced garlic and cook for another minute until fragrant.

            Add the cherry tomatoes, chickpeas, olives, oregano, basil, smoked paprika, salt, and pepper. Cook for about 5-7 minutes until the tomatoes soften slightly.

              Gently fold in the cooked quinoa and half of the crumbled feta cheese. Stir until all ingredients are well combined.

                Spoon the quinoa mixture into each bell pepper, packing it down gently. If desired, sprinkle the remaining feta cheese on top.

                  Cover the baking dish with aluminum 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 on top.

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

                      Prep Time, Total Time, Servings: 20 mins | 50 mins | 4 servings