Ingredients:
- 4 large bell peppers (any color)
- 1 cup cooked quinoa
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup diced tomatoes
- 1/2 cup diced cucumber
- 1/4 cup chopped Kalamata olives
- 1/4 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions:
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Prepare the Bell Peppers: Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers in a baking dish.
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Prepare the Filling: In a large mixing bowl, combine the cooked quinoa, chickpeas, diced tomatoes, cucumber, Kalamata olives, feta cheese, and chopped parsley.
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Make the Seasoning: In a small bowl, whisk together the extra virgin olive oil, minced garlic, dried oregano, salt, and pepper. Pour this dressing over the quinoa mixture and toss until well combined.
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Stuff the Peppers: Spoon the quinoa mixture into each bell pepper, filling them to the top.
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Bake: Cover the baking dish with foil and bake in the preheated oven for 25-30 minutes or until the peppers are tender.
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Serve: Remove from the oven and let them cool slightly before serving. Garnish with extra parsley if desired. Enjoy these flavorful Mediterranean Stuffed Bell Peppers!