Ingredients:

  • 4 large bell peppers (any color), stemmed, cored, and halved lengthwise
  • 2 tablespoons olive oil, extra virgin
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon olive oil, extra virgin
  • 1 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 cup cooked quinoa
  • 1/2 cup sun-dried tomatoes, oil-packed, drained and chopped
  • 1/2 cup Kalamata olives, pitted and chopped
  • 1/2 cup crumbled feta cheese
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons fresh basil, chopped
  • 1 teaspoon dried oregano
  • 1/4 cup vegetable broth or water
  • Salt and freshly ground black pepper to taste
  • Grated Parmesan cheese (for sprinkling) - optional

Instructions:

  1. Preheat oven to 375°F (190°C / Gas Mark 5). Halve the bell peppers, remove seeds and membranes. Brush with olive oil, and season with salt and pepper.
  2. Heat olive oil in a large skillet over medium heat. Add onion and sauté until softened. Add garlic and cook until fragrant.
  3. In a large mixing bowl, combine cooked quinoa, sautéed onion and garlic, sun-dried tomatoes, olives, feta cheese, parsley, basil, oregano, vegetable broth, salt, and pepper. Mix well.
  4. Fill each pepper half generously with the quinoa mixture.
  5. Place the stuffed peppers in the baking dish. Add about 1/4 inch (0.6 cm) of water to the bottom of the dish. Bake until the peppers are tender and the filling is heated through and lightly browned.
  6. If desired, sprinkle with grated Parmesan cheese during the last 5 minutes of baking.
  7. Let the peppers cool slightly before serving.