Name: Mediterranean Vegetable Stuffed Peppers With Quinoa
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 4 large bell peppers, any color; 1 cup quinoa, rinsed; 2 cups vegetable broth; 1 small zucchini, diced; 1 small yellow squash, diced; 1 cup cherry tomatoes, halved; 1/2 cup Kalamata olives, pitted and chopped; 1/3 cup crumbled feta cheese; 2 cloves garlic, minced; 2 tablespoons fresh parsley, chopped; 1 tablespoon fresh oregano, chopped; 1 tablespoon olive oil; Salt and pepper to taste

Instructions

Preheat your 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, cut side up.
In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and the liquid is absorbed.
In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté for about 1 minute until fragrant.
Add the diced zucchini and yellow squash to the skillet. Cook for 5-7 minutes until the vegetables are tender.
Stir in the cherry tomatoes, olives, cooked quinoa, parsley, oregano, salt, and pepper. Cook for an additional 2-3 minutes to combine the flavors.
Remove the skillet from the heat and stir in the crumbled feta cheese.
Spoon the quinoa and vegetable mixture into the hollowed-out bell peppers, pressing down gently to fill them to the top.
Cover the baking dish with foil and bake in the preheated oven for 25-30 minutes, or until the peppers are tender.
Once the peppers are cooked through, remove them from the oven and allow them to cool slightly before serving.

Ingredients

Instructions

Nutrition Facts

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