Ingredients:
- 4 large bell peppers (any color)
- 1 cup quinoa, rinsed and drained
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 zucchini, diced
- 1 cup cherry tomatoes, halved
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1/2 cup Kalamata olives, pitted and chopped
- 1/4 cup capers, rinsed
- 1/4 cup fresh parsley, chopped
- Juice of 1 lemon
- 1/2 cup crumbled feta cheese (optional)
Cooking Instructions
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Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Arrange the peppers upright in a baking dish.
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In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce heat, cover, and simmer for about 15 minutes or until the liquid is absorbed. Fluff with a fork and set aside.
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In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, sautéing until the onion is translucent.
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Stir in the zucchini, cherry tomatoes, oregano, cumin, smoked paprika, salt, and pepper. Cook for about 5 minutes, or until the vegetables are tender.
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In a bowl, combine the cooked quinoa, sautéed vegetables, olives, capers, parsley, and lemon juice. Adjust seasoning if needed.
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Stuff each bell pepper with the quinoa mixture, pressing down to pack it tightly. If desired, sprinkle with feta cheese.
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Cover the baking dish with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10 minutes, until the peppers are tender and slightly charred on top.
Nutritional Information
Calories: 480 kcal | Carbohydrates: 52g | Protein: 12g | Fat: 25g | Saturated Fat: 6g | Cholesterol: 25mg | Sodium: 720mg | Potassium: 850mg | Fiber: 8g | Sugar: 10g | Vitamin A: 3420IU | Vitamin C: 143mg | Calcium: 180mg | Iron: 4mg
Note: The nutritional information is estimated based on ingredient availability and portion sizes. For exact values, please consult a nutritionist.
