Greek Stuffed Bell Peppers with Quinoa and Feta

These Greek stuffed bell peppers are filled with a flavorful mixture of quinoa, feta, and Mediterranean herbs for a satisfying meal.

Ingredients

• 4 bell peppers, assorted colors
• 1 cup quinoa, rinsed
• 2 cups water
• 1 cup feta cheese, crumbled
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup fresh parsley, chopped
• 1/2 lemon juice

Instructions

1. Preheat your oven to 375°F (190°C).
2. Slice the tops off the bell peppers and remove the seeds and membranes. Set aside.
3. In a medium-sized saucepan, bring 2 cups of water to a boil and add the quinoa. Cover, reduce heat to low, and simmer for 15 minutes or until the water is absorbed.
4. In a large bowl, combine the cooked quinoa, feta cheese, olive oil, minced garlic, dried oregano, salt, pepper, parsley, and lemon juice. Stir until well mixed.
5. Stuff each bell pepper with the quinoa mixture, pressing down gently to pack it in.
6. Place the stuffed peppers upright in a 9×13-inch baking dish. Pour about 1/4 inch of water into the bottom of the dish to help steam the peppers.
7. Cover the dish with foil and bake in the preheated oven for 30 minutes.
8. Remove the foil and bake for an additional 10-15 minutes, until the peppers are tender and the tops are lightly browned.
9. Remove from the oven and let cool slightly before serving.

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