Stuffed Bell Peppers with Quinoa and Feta

Ingredients

• 4 large Bell Peppers
• 1 cup Quinoa
• 2 cups Vegetable Broth
• 1/2 medium Onion
• 1/2 medium Zucchini
• 1 medium Tomatoes
• 2 cloves Garlic
• 1/2 cup Feta Cheese
• 1/4 cup Fresh Parsley
• 2 tbsp Olive Oil
• 1/2 tsp Salt
• 1/4 tsp Black Pepper

Instructions

1. 1Preheat your oven to 375°F (190°C).
2. 2In a medium saucepan, combine the 1 cup Quinoa with the 2 cups Vegetable Broth and 1/2 tsp Salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the broth is absorbed and the quinoa is fluffy. Remove from heat and let it sit, covered, for 5 minutes.
3. 3While the quinoa cooks, prepare the bell peppers. Cut the 4 large Bell Peppers in half lengthwise. Use a spoon to carefully remove the seeds and white membranes from the inside of each half.
4. 4In a 12-inch skillet, heat the 2 tbsp Olive Oil over medium heat. Add the 1/2 medium Onion and cook, stirring occasionally, for about 5 minutes, until it looks soft and see-through. Add the 1/2 medium Zucchini and cook for another 3 minutes, stirring.
5. 5Add the 1 medium Tomatoes (chopped) and 2 cloves Garlic (minced) to the skillet. Cook for 1 minute more, stirring constantly, until you can smell the garlic.
6. 6Remove the skillet from the heat. Stir in the cooked quinoa, 1/2 cup Feta Cheese, and 1/4 cup Fresh Parsley. Mix everything together well. Add the 1/4 tsp Black Pepper and stir again.
7. 7Carefully spoon the quinoa mixture into each of the 4 bell pepper halves, filling them generously.
8. 8Arrange the stuffed bell pepper halves in a baking dish. Pour about 1/4 inch of water into the bottom of the dish to help steam the peppers. Bake for 30-35 minutes, or until the bell peppers are tender when poked with a fork.
9. 9Serve the stuffed bell peppers immediately.

Related Guides