A delightful dish that marries flavor, nutrition, and vibrant colors, showcasing the rich flavors of the Mediterranean diet, incorporating wholesome ingredients like quinoa, feta cheese, and fresh herbs.
Ingredients
Scale:
1 cup quinoa, rinsed and drained
2 cups vegetable broth or water
1 can (15 oz) chickpeas, drained and rinsed
1 cup cherry tomatoes, halved
1 medium onion, diced
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon dried oregano
Salt and pepper, to taste
1 cup crumbled feta cheese
1 tablespoon extra-virgin olive oil
¼ cup fresh parsley, chopped
1 lemon, juiced
4 large bell peppers (any color)
Instructions
In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and the liquid is absorbed. Fluff with a fork and set aside to cool slightly.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
Stir in the chickpeas, halved cherry tomatoes, ground cumin, oregano, salt, and pepper. Cook for about 5 minutes, allowing the tomatoes to soften.
Remove the skillet from heat and add the cooked quinoa, crumbled feta cheese, lemon juice, and chopped fresh parsley. Stir well to combine all ingredients.
Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove seeds and membranes. Lightly salt the insides of the peppers.
Generously fill each bell pepper with the quinoa mixture, pressing down gently. Place the st￭ peppers upright in a baking dish.
Cover the dish with aluminum foil and bake for 25 minutes.
