Stuffed Bell Peppers with Quinoa

1.Preheat your oven to 375°F (190°C).

2.Place the rinsed quinoa and vegetable broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until the quinoa is tender and liquid is absorbed. Remove from heat and fluff with a fork.

3.While the quinoa cooks, heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic, sautéing until soft and translucent, about 3-4 minutes.

4.Add the diced carrot and zucchini to the skillet. Cook for another 5 minutes until vegetables are tender but still crisp.

5.Stir in the halved cherry tomatoes, ground cumin, smoked paprika, salt, and pepper. Cook for an additional 2 minutes, allowing the tomatoes to soften slightly.

6.Combine the cooked quinoa with the sautéed vegetables in a large bowl. Add the chopped parsley and lemon juice, mixing well. Adjust seasoning with salt and pepper as needed.

7.Stuff each bell pepper generously with the quinoa and vegetable mixture. Place the stuffed peppers upright in a baking dish.

8.Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.

9.Remove the foil and sprinkle the tops of the peppers with crumbled feta cheese, if using. Return to the oven uncovered for an additional 5 minutes, until the cheese is slightly melted and the peppers are tender.

10.Remove from oven and let cool for a few minutes before serving. Garnish with extra parsley if desired.