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Mediterranean cuisine is celebrated not only for its tantalizing flavors but also for its health benefits, making it a beloved choice for food enthusiasts around the globe. This diverse culinary tradition, encompassing the cultures of countries like Italy, Greece, and Spain, emphasizes fresh vegetables, whole grains, and healthy fats. A hallmark of this cuisine is the stuffed pepper, a versatile dish that can be tailored to suit various dietary preferences, from vegetarian to gluten-free.

Vibrant Mediterranean Stuffed Peppers

Discover the vibrant flavors of Mediterranean cuisine with this delightful recipe for stuffed peppers. Packed with nutritious ingredients like quinoa, chickpeas, and fresh herbs, each pepper is a colorful feast for the eyes and the palate. Feta cheese and olives add richness, while aromatic spices elevate the dish further. Perfect for weeknight dinners or festive gatherings, these healthy and customizable stuffed peppers are sure to impress your family and friends.
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Ingredients
  

4 large bell peppers (red, yellow, or orange)

1 cup quinoa, rinsed and drained

2 cups vegetable broth or water

1 can (15 oz) chickpeas, rinsed and drained

1 cup cherry tomatoes, halved

1 small red onion, finely chopped

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon dried oregano

½ teaspoon sea salt (adjust to taste)

¼ teaspoon black pepper

1 cup crumbled feta cheese (optional, use dairy-free if needed)

½ cup Kalamata olives, sliced

¼ cup fresh parsley, chopped

2 tablespoons olive oil

Juice of 1 lemon

Instructions
 

Prepare the Peppers: Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside with olive oil and place them upright in a baking dish.

    Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it cool slightly.

      Mix the Filling: In a large bowl, combine the cooked quinoa, chickpeas, cherry tomatoes, red onion, garlic, cumin, smoked paprika, oregano, salt, black pepper, feta cheese, olives, parsley, olive oil, and lemon juice. Mix thoroughly until well combined.

        Stuff the Peppers: Carefully spoon the quinoa mixture into each bell pepper, packing it gently but firmly to ensure there is enough filling.

          Bake the Peppers: Cover the baking dish with aluminum foil and bake for 30 minutes. After 30 minutes, remove the foil and bake for an additional 15 minutes, or until the peppers are tender and the tops are slightly golden.

            Serve: Remove from the oven and let cool for a few minutes. Garnish with additional parsley or a drizzle of olive oil, if desired. These vibrant Mediterranean stuffed peppers are best served warm and can be enjoyed as a main dish or side.

              Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4