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Mediterranean cuisine is celebrated not just for its vibrant flavors, but also for its remarkable health benefits. Rooted in the culinary traditions of countries bordering the Mediterranean Sea, this diet emphasizes fresh vegetables, whole grains, legumes, healthy fats, and lean proteins. The combination of these ingredients has been linked to numerous health advantages, including reduced risk of chronic diseases, improved heart health, and enhanced overall well-being.

Mediterranean Quinoa Stuffed Peppers

Discover the vibrant flavors and health benefits of Mediterranean cuisine with this delicious Mediterranean Quinoa Stuffed Peppers recipe. These colorful bell peppers are filled with protein-packed quinoa, nutritious chickpeas, and optional feta cheese for a tasty twist. Perfect for any dietary preference, they’re not only easy to make but also visually appealing. Enjoy a meal that nourishes your body while tantalizing your taste buds, ideal for family dinners or meal prep!
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Ingredients
  

4 large bell peppers (any color)

1 cup quinoa, thoroughly rinsed and drained

2 cups vegetable broth or water

1 can (15 oz) chickpeas, drained and rinsed

1 cup cherry tomatoes, halved

½ cup Kalamata olives, pitted and finely chopped

½ cup feta cheese, crumbled

1 small red onion, finely chopped

3 cloves garlic, minced

2 teaspoons dried oregano

1 teaspoon smoked paprika

1 teaspoon cumin

Salt and pepper, to taste

Fresh parsley or basil, for garnish

Olive oil, for a light drizzle

Instructions
 

Preheat the Oven: Set your oven to 375°F (190°C) to prepare for baking.

    Prepare the Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover with a lid, and let it simmer for approximately 15 minutes. The quinoa is ready when it becomes fluffy and has absorbed all the liquid. Afterward, remove from heat and allow it to cool slightly.

      Prepare the Peppers: While the quinoa cooks, slice the tops off the bell peppers and meticulously remove the seeds and membranes inside. Position the peppers upright in a baking dish and set them aside.

        Make the Filling: In a large mixing bowl, combine the cooked quinoa, drained chickpeas, halved cherry tomatoes, chopped olives, crumbled feta cheese, finely chopped red onion, minced garlic, oregano, smoked paprika, cumin, and a generous pinch of salt and pepper. Gently stir until all ingredients are well-mixed and evenly coated.

          Stuff the Peppers: Using a spoon, carefully fill each bell pepper with the quinoa mixture, ensuring that you pack it in gently to avoid any spillage. Drizzle a light amount of olive oil over the tops of the stuffed peppers for added flavor.

            Bake: To create a steamy environment, pour approximately 1/4 cup of water into the bottom of the baking dish. Cover the dish tightly with aluminum foil and place it in the preheated oven. Bake for 25-30 minutes.

              Uncover and Finish Baking: After the initial baking time, remove the foil carefully to avoid steam burns. Continue baking for an additional 10-15 minutes, or until the peppers are tender and the tops have developed a slightly golden hue.

                Garnish and Serve: Once baked, remove the dish from the oven and garnish your peppers with fresh parsley or basil. Serve warm and enjoy the exquisite flavors of your Mediterranean Quinoa Stuffed Peppers!

                  Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 4 servings