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Mediterranean cuisine is celebrated for its vibrant flavors, fresh ingredients, and emphasis on healthy cooking methods. Rich in vegetables, fruits, whole grains, and healthy fats, this culinary tradition is not only delicious but also supports a balanced diet and overall well-being. Among the many delightful dishes that spring from this region, stuffed peppers stand out as a versatile option that caters to a variety of dietary preferences, including vegetarian and gluten-free diets.

Mediterranean Quinoa Stuffed Peppers

Discover the vibrant flavors of Mediterranean cuisine with this delicious recipe for Mediterranean Quinoa Stuffed Peppers. Bursting with fresh vegetables, quinoa, and aromatic herbs, these colorful stuffed peppers are not only a feast for the eyes but also a nutritious meal. Perfect for vegetarian and gluten-free diets, they're packed with health benefits, including protein and fiber. Ideal for any occasion, this dish is sure to impress family and friends alike.
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Ingredients
  

4 large bell peppers (any color)

1 cup quinoa, thoroughly rinsed

2 cups vegetable broth

1 tablespoon extra virgin 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 roughly chopped

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon smoked paprika

Sea salt and freshly ground black pepper, to taste

1/2 cup feta cheese, crumbled (optional)

Fresh parsley, chopped, for garnish

Instructions
 

Preheat your oven to 375°F (190°C).

    Carefully cut the tops off the bell peppers and remove the seeds and membranes. Stand the peppers upright in a baking dish, ensuring they are stable.

      In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring this mixture to a rapid boil over medium heat. Once boiling, cover the pot, reduce the heat to low, and allow it to simmer for about 15 minutes, or until the quinoa is fluffy and all the liquid has been absorbed. Remove from heat and let it rest, covered, for a few minutes.

        Meanwhile, heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for approximately 5 minutes, or until it becomes translucent and fragrant.

          Incorporate the minced garlic into the skillet, cooking for another minute until it becomes aromatic.

            Add the halved cherry tomatoes, chickpeas, chopped olives, dried oregano, dried basil, smoked paprika, and a pinch of salt and pepper. Cook this mixture for about 5-7 minutes, stirring occasionally, until the tomatoes begin to soften.

              Gently fold the cooked quinoa into the skillet, along with half of the crumbled feta cheese. Stir everything together until the ingredients are evenly mixed.

                Using a spoon, generously fill each bell pepper with the quinoa mixture, pressing it down gently to pack it in. If desired, sprinkle the top with the remaining feta cheese for added flavor.

                  Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. After this, remove the foil and continue baking for an additional 10-15 minutes, or until the peppers are tender and the tops are lightly charred.

                    Once finished, carefully remove the dish from the oven and allow it to cool for a few minutes. Just before serving, garnish with freshly chopped parsley for a pop of color.

                      - Prep Time: 20 minutes

                        - Total Time: 50 minutes

                          - Servings: 4 servings

                            Enjoy these vibrant Mediterranean stuffed peppers as a delightful and wholesome meal!