Mediterranean Stuffed Peppers with Quinoa, Feta, and Herbs

1.Preheat your oven to 375°F (190°C).

2.Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.

3.In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and the liquid is absorbed. Fluff with a fork and set aside.

4.In a large mixing bowl, combine the cooked quinoa, feta cheese, cherry tomatoes, red onion, Kalamata olives, garlic, dried oregano, dried basil, red pepper flakes (if using), and fresh parsley. Mix well and season with salt and pepper to taste.

5.Stuff each bell pepper generously with the quinoa mixture, pressing down gently to pack it in.

6.Place the stuffed peppers upright in a baking dish. Drizzle with olive oil and cover the dish with aluminum foil.

7.Bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and slightly charred on top.

8.Remove from the oven and let cool for a few minutes before serving. Garnish with additional parsley if desired.