Mediterranean Stuffed Bell Peppers with Lemon Herb Quinoa

Mediterranean Stuffed Bell Peppers with Lemon Herb Quinoa
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Ingredients

  • 2 large bell peppers
  • 1 cup quinoa
  • 2 cups vegetable broth
  • 1 small red onion, diced
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 lemon, juiced and zested
  • 1/4 cup chopped fresh parsley
  • 1/4 cup crumbled feta cheese
  • Salt and pepper to taste
  • Olive oil for cooking

Steps

  1. Preheat the oven to 375°F (190°C).
  2. Cut the tops off the bell peppers and remove the seeds and membranes.
  3. In a saucepan, bring the vegetable broth to a boil. Add quinoa, reduce heat, cover, and simmer for 15 minutes or until quinoa is cooked.
  4. In a skillet, heat olive oil over medium heat. Sauté red onion and garlic until softened.
  5. Add cooked quinoa, dried herbs, lemon juice, lemon zest, parsley, feta cheese, salt, and pepper to the skillet. Cook for another 2-3 minutes, stirring well.
  6. Stuff the bell peppers with the quinoa mixture and place them in a baking dish. Cover with foil and bake for 25-30 minutes, until peppers are tender.
  7. Serve the stuffed bell peppers hot, garnished with additional parsley and a lemon wedge for squeezing.
  8. Enjoy your Mediterranean Stuffed Bell Peppers with Lemon Herb Quinoa!