Mediterranean Stuffed Bell Peppers with Quinoa and Feta

Steps

1. 1

   Preheat the oven to 375°F (190°C).

2. 2

   Rinse the quinoa under cold water until water runs clear.

3. 3

   In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed and quinoa is tender. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.

4. 4

   While quinoa cooks, prepare the bell peppers by cutting off the tops and removing seeds and membranes. Set aside.

5. 5

   In a large bowl, combine cooked quinoa, chopped sun-dried tomatoes, sliced Kalamata olives, crumbled feta, finely chopped red onion, minced garlic, chopped fresh parsley, olive oil, lemon juice, dried oregano, salt, and black pepper. Mix well.

6. 6

   Stuff each bell pepper with the quinoa mixture, pressing gently to fill completely.

7. 7

   Place stuffed peppers upright in a baking dish and cover loosely with foil.

8. 8

   Bake in the preheated oven for 25 minutes. Remove foil and bake an additional 10 minutes until peppers are tender and tops lightly browned.

9. 9

   Remove from oven and let cool slightly before serving.